Spaghetti Carbonara

Ingredients for 1 servings:

• 1 egg yolk
• 30 g Parmesan
• 100g spaghetti
• 50 g cooked ham (back ham or low-fat ham)
• 20 g onion(s)
• Black pepper, ground
• Parsley, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

without cream, as low in fat and calories as possible

Since I’m careful about the calories and fat content of my food, but can’t survive without spaghetti carbonara, here’s a very reduced version of the dish. First, you take the spaghetti and cook it al dente in a pot of hot water with a pinch of salt. While the spaghetti is cooking, you cut the ham into small pieces and chop the onion (with standard onions, use about ¼ of an onion per serving). Both are then fried in a non-stick pan, so you can omit the oil. Now all you have to do is grate the Parmesan cheese into a bowl and separate the egg, as this has to happen very quickly. As soon as the pasta is al dente, drain it and add it to the hot pan (without cooling it first). Here it is mixed with the ham and then the pan is removed from the heat. Now add the Parmesan cheese and egg yolk and mix briefly, then season with pepper and parsley if desired. The dish is then served immediately. While this version of spaghetti carbonara is certainly not entirely faithful to the original, it “only” comes in at around 600 kcal, or 12 WW points per person. Additional points can, of course, be saved by adding more ham or Parmesan cheese.