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This Spaghetti Carbonara is a new version of one of our first recipes!  Slimming friendly, great for calorie counting and diet plans like Weight Watchers.


2 people

Total time

20 minutes


  • 120 g dried spaghetti
  • 200 g Gammon (cut into little pieces)
  • 30 g Pecorino Cheese
  • ½ brown onion  (finely chopped)
  • 1 pack Button Mushrooms (sliced thinly)
  • 1 egg
  • 2 tbsp Quark
  • 1 tsp freshly ground black pepper (you can use more or less depending oh taste)
  • handful fresh parsley (chopped)
  • 300 ml vegetable stock (300ml boiling water & 1 veg stock cube)
  • low Calorie Cooking Spray
  • ¼ tsp mustard powder


  1. Boil the kettle - whilst you\'re waiting for it to boil chop the onion, mushrooms and gammon
  2. Cook the pasta as per instructions on the pack, and heat a large frying pan with a few sprays of low calorie cooking spray. Fry the onions till softened, add the mushrooms & gammon and cook till browned slightly
  3. Add the vegetable stock to the frying pan, and cook on high stirring frequently until it reduces by half
  4. Meanwhile in a bowl whisk the eggs, black pepper, Quark and mustard (if you\'re using it!) - set aside
  5. Drain your pasta once it\'s cooked and tip into a big bowl, add the cooked onions, mushrooms, remaining stock and gammon - stir well. Slowly add the whisked eggs, Pecorino cheese and Quark making sure to stir constantly. Do not do this on the heat otherwise you\'ll end up with scrambled egg!!
  6. Once it\'s all stirred through, add the parsley. Plate up and sprinkle with a little more Pecorino cheese. Enjoy!
  7. View the recipe instructions at Pinch Of Nom

Contains allergens
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