Low-Fat Fettuccini Carbonara
This lower-fat carbonara is great for athletes who have a low-calorie budget, but still has the same great taste. Serve with a side salad or vegetables to balance the meal.
- 1 brown Onion
- 150g button mushrooms, sliced
- 375 ml tin Carnation light and creamy evaporated milk
- 200g lean sliced ham (champagne or off the bone)
- Parsley bunch
- Cook pasta in a large non-stick saucepan of boiling water for 8 minutes or until al dente.
- Meanwhile, heat oil in a large non-stick frying pan over medium to high heat. Add onion and mushrooms and cook for 3 minutes or until lightly golden.
- Add garlic and cook for a further minute.
- Place cornflour in a small bowl and gradually add 1/3 cup of the Light and Creamy Evaporated Milk, stirring until smooth.
- Add the remaining milk to the pan, then gradually add the cornflour mixture, stirring constantly.
- Keep stirring for 4 minutes or until the sauce boils and thickens.
- Stir in ham and cook for a further 2 minutes or until heated through. Stir through the parsley and season to taste.
- Drain pasta and return to the saucepan.
- Add the sauce and toss through the pasta. Season with pepper and top with parsley. Serve immediately with salad.
This recipe has been adapted from the Survival for the Active Family Cookbook. This cookbook was developed by the team of sports dietitians at the Australian Institute of Sport. The recipes in the book are aimed at busy parents who need to take care of the differing nutrition needs of their active families.
A cooking class is a great way to give athletes more confidence in the kitchen, teach some cooking skills and educate them a little along the way. See our guide to conducting a cooking class, with example menus which includes this recipe.
- How to Conduct a Cooking Class
- Example Menus for Cooking Classes
- More Athlete Recipes
- Recommended Cookbooks for Athletes
- About the Survival Cookbook series
- Resources for the Sports Dietitian