Low-Fat Spaghetti Carbonara

Like we mentioned in an earlier entry, we have been watching what we eat. That doesn't mean we are eating white rice and plain skinless boneless chicken breast for every meal. It just means that we have been experimenting in ways to cut out the fat but not the taste in well-known recipes. This spaghetti carbonara is one of these tries. It is not like what you would find in Italy but it is still creamy, delicious and won't stay behind on your thighs.

For two portions you need:

~160 g (pre-cooked) spaghetti. (This comes out to about 400 g  cooked)
1 large zucchini, grated
1 onion, diced
1 clove garlic, diced
1 chili, diced
2 tomatoes, diced
1 Tbs oil
2 eggs
2 Tbs milk (or cream but milk tastes as good as and is healthier)
1 Tbs parsley
30 g grated Parmesan ( ~1 Tbs or a bit more)
dash of cayenne pepper, pepper and salt

Cook the spaghetti according to the package directions.






While the spaghetti cooks, heat the oil in a large pan on medium-high. Cook the grated zucchini, onion, garlic, and chili (you can see from this picture we have some leftover green bell pepper and added this to the recipe). Let cook through (about 5 minutes). Add the tomatoes, cayenne, pepper and salt.



In a separate bowl beat the eggs and add milk, parsley and Parmesan. Mix well.







When the spaghetti is cooked, drain and add to the pan with the zucchini. Mix together and add the egg mixture. Mix again and leave on the heat long enough that they eggs are cooked but the mixture does not become dry. This only takes a few minutes.

Serve alone or with salad.

Spaghetti Carbonara