Low-fat Spaghetti alla Carbonara

Carbonara, an Italian favourite, is a classic pasta sauce usually made with cream, bacon (Guanciale or jowl bacon)and Parmesan (Pecorino will work too) and is absolutely nutritious and delicious. Instead of heavy cream, I used milk for a healthy treat. Well, you wouldn't notice that it's low-fat because it's just as yummy even without using cream.

• 180 g Tomato spaghetti
  
  
• 100 g 3% Rindless bacon, sliced
  
  
• 1 tbsp Olive oil
  
  
• 2 Shallots, diced
  
  
• 1 clove Garlic, minced
  
  
• 2 Eggs
  
  
• 140 ml Wholemilk
  
  
• 20 g Parmesan cheese, finely grated
  
  
• 1/2 tsp Freshly ground black pepper
  
  
• 1/2 tbsp Parsley, chopped

1. Cook pasta in a large pot of boiling salted water, following packet directions, until just tender. Meanwhile, heat the olive oil over medium heat. Cook diced shallots, minced garlic and bacon for 5 minutes until golden.
   
   
2. Beat together eggs, wholemilk, half of grated Parmesan and black pepper. Drain the spaghetti and return to the pot, off the heat. Add in parsley, the bacon and egg mixtures, and toss together until the spaghetti is evenly coated. Divide pasta between two bowls and then serve with the rest of Parmesan cheese.