I don't make carbonara but make pasta with Philadelphia cheese (75g of the reduced fat one can be used as hex a) I just fry up bacon and mushrooms in fry light then add the pasta, cheese and half a tablespoon of Filipino berio green pesto (2syns) and a little bit of water to make it not so thick. It's lovely and I find has a better flavour than quark!
175g dried spaghetti (s)
2 rashers of smoked bacon, chopped into small pieces
100g Philadelphia extra light cheese spread (1Hea)
Handful of fresh chives
Cook spaghetti as per packet instructions 8 mins =”Al Dente”
Cook the Bacon in a dry frying pan until done then remove and put to one side.
Break 2 eggs into a bowl and beat them together along with seasoning, chopped chives and the Philadelphia cheese.
Remove and drain the spaghetti then return to the saucepan, add the contents from the bowl and stir gently over a low heat until the eggs have set.
( Philadelphia is now 100g per SW mag page 84 March/April 2011)