Cooking: Tagliatelle Creme Fraiche Carbonra

Traditionally Carbonara is made using cream,  but to cut down on the calories/fat intake, I use low fat creme fraiche. It’s a perfect recipe to use if you have a joint of gammon and wondering what to use it on.

It isn’t as cloying or rich as Carbonara and I think it’s better for it. Courgettes, aubergine and asparagus work in this as well if you’re after something different .

1 tub of low fat creme fraiche
4 – 5 large mushrooms,  chopped
2 thick slices of gammon,  chopped
1 large clove of garlic,  grated or crushed
8 balls of tagliatelle
Salt and pepper to taste

Boil the pasta as per instructions on the pack (usually around 9-11 mins).


In a little oil,  fry off the mushrooms and chopped gammon. Then add the garlic.  When the pasta is ready,  drain and add back to the pan. Add the mushrooms and gammon then add the creme fraiche. Season (you won’t need a lot of salt due to the gammon,  but I find this dish is lovely with a hefty dose of pepper). Quickly combine everything and serve in bowls. Add some grated parmesan.


Serve with a warm crusty bread and olives

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