This Lemon Carbonara is an interesting variation on the original that packs a full of flavour punch. The recipe is one I found on Beth’s blog at “Jam and Clotted Cream”, a fellow blogger with a blog full of yummy recipes and certainly worth a visit.
This is a light refreshing, quick and easy dish which hubby enjoyed even though it is meat free. It is a recipe that will feature regularly in my kitchen, with the bonus of it being a low in fat and satisfying meal.
2 tbsp low-fat Fromage frais or Creme Fraiche
Zest of 1 lemon
Handful of grated Parmesan
Small handful of chopped parsley
Salt and pepper
Bring a pan of salted water to the boil and add the spaghetti - cook according to packet instructions.
Meanwhile in a bowl mix together the egg, lemon zest, low fat fromage frais or creme fraiche and Parmesan and season.
When the spaghetti is cooked, drain and return to pan then quickly toss through the lemon sauce. Sprinkle over the parsley and serve with extra Parmesan.