Guilt Free Creamy Linguine Carbonara


I love love love all things Italian, EVERYTHING especially good Olive oil (linguine, Cherry tomatoes, olive oil, basil, Parmesan salt and pepper to season, bellissimo 👌!!) So over the next few weeks I will be working on all things Italian including more pasta dishes, desserts and everyones favourite pizza!! I hope you all enjoy this as much as my family did! This is honestly one of the quickest meals you will ever make and literally as cheap as chips.

Serves 4 people

1/2 packet of Dried Linguine.
12 Extra lean smoked or unsmoked Bacon Medallions all fat removed.
250g or half a tub of 0% fat free greek yogurt.
30g of Parmesan Cheese per person.
2 handfuls of frozen garden peas.
1 tbsp of garlic granules.
1/2 chicken stock cube crumbled.
2 egg yokes per person.
Freshly ground pepper.
1 tbsp of freshy chopped flat leaf or curly parsley.
Salt to season
Lowcal cooking spray/coconut spray oil/ extra virgin coconut oil


In a large saucepan or Pasta pot bring water to the boil while you prepare your ingredients.


Firstly remove all the fat and rind from the bacon and cut into small cubes.


Add the linguine to the boiling water season with salt and stirring occasionally so the pasta does not stick. Cook to the instructions on the packet but making sure to check 3 minutes before its ready all pasta varies and you certainly do not want to over cook it. You want the pasta Al dente to the tooth! You will know it is ready when the pasta has a little white line through the middle. Halfway through add the peas.



Meanwhile fry the bacon in low cal spray  and leave aside. Chop the parsely and leave to sprinkle over as garnish.


Add 20g of parmesan per person to a bowl reserving the additional cheese for garish. To the parmesan add the egg yokes, crumble in the stock cube, 0% greek yogurt, garlic granules and mix well.


Strain the pasta and peas, reserving 1 cup of pasta water. Add the pasta and peas back into the pot and add in the creamy parmesan mix, stiring well. Add back in the bacon, mix and leave to sit for 1 minute. The sauce will be runny but give it a minute or two and it will begin to thicken. There is no need to worry using the raw egg yoke as the heat of the pasta will cook the egg yoke. Of the sauce is too thick add some of the reserved pasta water.


Add to a bowl and garnish with the remainder of the cheese and the chopped parsely. Enjoy served with a lovely seasonal rocket and vine tomato salad or some roasted veg.



TheNakedBlondie x

6 Comments Add yours

  1. Catherine Hinchy says:

    Looks lovely must try it

  2. Steph says:

    I’m currently eating the carbonara that you put on Instagram…. I looked at ur blog to the recipe and I want to say THANK YOU! I haven’t been able to ever enjoy a ‘normal’ carbonara as when u get it in a restaurant it’s always saturated in cream (I have a massive intolerance to cream) this is the first time in 10 years that I have eaten it and enjoying it and know I won’t be poorly from it. And the fact it’s free with my Parmesan as a hexa is an absolute bonus

    1. Aww thanks beautiful delighted you liked it xx

  3. Sara Macqueen says:

    Thanks so much for this recipe! So delicious. Felt like such a treat and yet guilt free 🙂 xx

    1. Aww thank you so much Sara x

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