Low-Fat Spinach Fettuccine with Carbonara Sauce

This recipe is usually very high in fat and made with egg yolk and cream. This very tasty version was found in a low-fat cook book and I have never looked back. It is just as good as the real thing. Trust me!

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  tablespoon margarine
• 2  tablespoons plain flour
• 1  onion, finely chopped
• 1  cup low-fat ham, chopped
• 3  cups  sliced mushrooms
• 2  cloves garlic, crushed
• 375  ml  light cream
• 3⁄4 cup skim milk
• 3  tablespoons parmesan cheese
• 2  beef bouillon cubes
•  salt and pepper
• 400  g spinach fettuccine
•  parmesan cheese, extra (optional)

Directions

1. Use cooking oil spray in a saucepan and saute onion and garlic for a couple of minutes.
2. Add ham and then sliced mushrooms and cook for another few minutes.
3. Place this mixture into a bowl and set aside.
4. In the same pan melt margarine.
5. Take off the heat and add flour and stir until combined.
6. Return to the heat and stir continuously for 1 minute and remove again from the heat.
7. Add cream a little at a time and then milk and mix until smooth.
8. Stir in stock powder and parmesan cheese.
9. Add mushroom mixture to the pan, season and simmer for about 15 minutes on low.
10. Cook pasta as per packet instructions.
11. Pour sauce over the pasta and serve.