Spaghetti Carbonara

Spaghetti Carbonara


100 ml Meggle Creme Patisserie Unsweetend

150 g spaghetti

50 g prosciutto (alternative Bresaola)

50 g bacon

10 ml olive oil

25 g onion

10 g garlic

5 g fresh parsley



1 egg yolk


Cook the pasta in salted water until al dente.

Sauté the onion and garlic in olive oil, then add small cubes of bacon and prosciutto (alternatively use Breasola, or other suitable ingredience), sauté to combine and then remove the pan from the heat.

Add Meggle Creme Patisserie, egg yolks to pan and stir all together.

Sprinkle parsley into the thickened sauce and then toss with pasta to coat well.