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Skinny Carbonara

Skinny Carbonara


  • 100g MuscleFood’s Unsmoked Rindless Bacon – cut into 1in pieces
  • 30g whole wheat spaghetti
  • 1 clove garlic
  • 1 ½ egg whites
  • 1 ½ whole egg
  • 170 skimmed milk
  • Pinch of black pepper and salt
  • ¼ tsp. ground nutmeg
  • 65g fresh garden peas
  • Grated Parmesan
  • Chopped parsley to serve


  • Calories: 512.3kcal
  • Protein: 29.6g
  • Carbs: 62.9g
  • Fats: 14.6g
  • Fibre: 4g


  1. Place your spaghetti in a large pot of boiling water and cook as per packet instructions.
  2. While it boils, cook the bacon in a medium pan over a medium heat for 5 minutes.
  3. Add the garlic and cook for a further minute.
  4. Drain your pasta, place it back in the pot and add the bacon and garlic – keep warm.
  5. In another medium saucepan, whisk together the egg whites and egg along with the milk, salt and pepper, and nutmeg. Do this over a gentle heat for 5 minutes until the sauce thickens.
  6. Pour this sauce over the pasta and bacon.
  7. Add the garden peas and Parmesan, then toss well to combine.
  8. Serve with chopped parsley on top.

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