Lighter Carbonara

Lighter Carbonara

A creamy pasta dish that tastes delicious but, with less saturated fat than a traditional carbonara, it’s a little kinder to the heart

0 from 0 votes


Prep time


Cooking time


Total time




  • 150 g spaghetti

  • 1 spray rapeseed oil

  • 1/2 red onion, finely chopped

  • 200 g turkey mince

  • 100 mls low salt vegetable stock

  • 150 g kale

  • 200 g creme fraiche

  • Handful sage, finely chopped

  • Handful walnuts

  • 1 bag mixed green salad


  • Boil the kettle and pour 200mls of hot water into a saucepan and set to boil. Prepare the vegetable stock with the remaining water.
  • Heat a wide bottomed frying pan and lightly spray with rapeseed oil. Gently sauté the onion and sage for 3-4 minutes until softened.
  • Add the spaghetti to the boiling water then gently simmer until al dente (around 10 minutes).
  • Set the onion and sage to one side, add another spray of rapeseed to the pan.
  • Gently brown the turkey mince, breaking apart with a wooden spoon. Do this for around 5 minutes until the turkey has changed colour, showing no pink.
  • Once the turkey is browned add the onion, sage and vegetable stock and gently simmer
  • Set the oven to 200℃ and line a baking tray with parchment paper. Scatter the kale, lightly spray with oil and leave in the oven for 5 minutes to crisp up.
  • Drain the spaghetti in a colander, combine with the crème fresh and add to the pan of sauce. Stir to heat through.
  • Toss the crispy kale into the pan, remove from the heat and serve with a scattering of walnuts and side salad.

Related Recipes