This lower-fat carbonara is great for athletes who have a low-calorie budget, but still has the same great taste. Serve with a side salad or vegetables to balance the meal.

Ingredients

  • Fettuccini
  • 1 brown Onion
  • 150g button mushrooms, sliced
  • 375 ml tin Carnation light and creamy evaporated milk
  • 200g lean sliced ham (champagne or off the bone)
  • cornflour
  • Parsley bunch
Low-Fat Fettuccini Carbonara Fettuccini Carbonara with garnish

Method

  • Cook pasta in a large non-stick saucepan of boiling water for 8 minutes or until al dente.
  • Meanwhile, heat oil in a large non-stick frying pan over medium to high heat. Add onion and mushrooms and cook for 3 minutes or until lightly golden.
  • Add garlic and cook for a further minute.
  • Place cornflour in a small bowl and gradually add 1/3 cup of the Light and Creamy Evaporated Milk, stirring until smooth.
  • Add the remaining milk to the pan, then gradually add the cornflour mixture, stirring constantly.
  • Keep stirring for 4 minutes or until the sauce boils and thickens.
  • Stir in ham and cook for a further 2 minutes or until heated through. Stir through the parsley and season to taste.
  • Drain pasta and return to the saucepan.
  • Add the sauce and toss through the pasta. Season with pepper and top with parsley. Serve immediately with salad.