Pasta carbonara (low-fat version)


(Makes 2 servings.)

  • Light cream cheese, eg. Philadelphia (75g)
  • Semi-skimmed milk (100ml)
  • Turkey ham (100g)
  • Onion (180g)
  • Mushrooms (250g)
  • Olive oil (1 tsp, 5ml)
  • Conchiglie – pasta shells (160g dry weight)


  1. Put the conchigle on to boil (cook according to packet instructions – usually takes ten minutes).
  2. Dice the onion and lightly fry in the olive oil until softened.
  3. Chop the mushrooms and add to the onion, frying until starting to brown.
  4. Turn the heat down to low, and add the cream cheese and milk to the pan, stirring well.
  5. Chop the ham into small pieces and add to the sauce.
  6. Once the pasta is cooked, drain it and add to the sauce, mixing together thoroughly.

Nutritional information

Calories Protein Carbs Fat Fibre
535 28.2g 77.4g 11.3g 4.6g

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