A low-fat carbonara from Dr Eva Orsmond.


  • 5 ml olive oil
  • 150 g white turnip
  • 100 g ham (cut into thin cubes)
  • 1 egg yolk
  • 30 g low fat soft cheese
  • vegetable or beef stock
  • black pepper
  • 2 cloves garlic (crushed)
  • pinch of nutmeg
  • 75 g pasta
  • a little boiling water from the kettle
  • a few shavings of parmesan


  • Heat at least one litre (1000ml) of water to boil the pasta.
  • While the pasta is boiling (approx 12-15 minutes), peel and slice the white turnip into very thin strips.
  • Heat the oil in a non stick pan and add the turnip and stock cube melted in a little boiling water from the kettle. Cover with a lid and simmer for a few minutes to soften the turnip.
  • Add the ham into the pan with the turnip and the garlic. In a bowl, mix the egg yolk with the low fat soft cheese.
  • When the pasta is cooked, drain and add to the hot turnip and ham mixture.
  • Pour the egg and soft cheese mixture over the pasta, turnip andham mixture.
  • The egg is not suppose to scramble but should stay like sauce.
  • Sprinkle with black pepper, nutmeg and shaving of parmesan cheese and serve.
  • Almost as nice as Real Carbonara but half of the calories!

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