Carbonara Light
1/4 finely sliced leek
1/4 finely chopped pepper
2 garlic cloves, halved
100 g mushrooms, sliced
120 g smoked ham
200 g tagliatelle pasta
100 g cheese spread with ham
100 g light cream cheese (Philadelphia light)
1 egg
125 ml skimmed milk
Black pepper
1-2 tsp oil for frying
Grated parmesan and parsley (optional)
Boil the tagliatelle according to package instructions.
While the pasta is cooking, heat the oil in a pan and sauté the pepper, leek, garlic, and mushrooms until the vegetables are soft. Remove and discard the garlic cloves after the vegetables have softened.
In a separate bowl, whisk together the milk, egg, both types of cream cheese, and a little black pepper.
Drain the cooked pasta and add it to the pan with the sautéed vegetables. Pour in the cheese and egg mixture and stir everything together over medium heat for 2-3 minutes, until the sauce thickens and coats the pasta.
Serve the pasta with garlic bread. Optionally, sprinkle with grated parmesan and parsley or chives before serving.