Carbonara a Bit Lighter

I love this dish....I've said before that I love creamy sauces and this fits the bill for me....of course I don't put pasta with mine, I have spiralized veg (whatever I have in or whatever I am in the mood for) but its light enough so that you can put pasta with it if you want. This recipe serves 1 and is 6sp (please remember to recalculate if you increase the portion size)

Ingredients

frylight

2 Turkey rashers, chopped

1/2 Banana Shallot, diced (or 1/2 of a medium red onion)

2 tbsp Tesco Fat Free Greek Style Yogurt

1 tbsp Philadelphia Light with Smoked ham

10g Parmesan, divided in half

salt and pepper to taste

I find the easiest and most accurate way to measure my grated Parmesan is to weigh the slab first and then grate some off and weigh again to see how much there is left.....

Method

If you are using pasta put your pasta on to boil well before you make this sauce as it makes very quickly

Spray a frying pan with the frylight and bring to a medium heat, fry the turkey pieces for a few minutes until cooked through. Remove from the pan. Spray the pan again and fry the shallot for a few minutes until softened, While the shallot is cooking, mix the yogurt, Philadelphia and half of the Parmesan in a small bowl. When the shallot is cooked through add the turkey back to the pan and stir to combine. Add the creamy mix from the small bowl and lower the heat to allow the sauce to warm through slowly. Season to taste.

 
At this point you could microwave your veg noodles (I was having courgetti with mine and there is a tip here about how I do mine that you may or may not find useful)
 

When everything is ready, tip your chosen noodles into the pan and turn over several times to combine.

Serve on a warmed plate and sprinkle over the rest of the parmesan, season again with a little more black pepper

Sue
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