Slimming World spaghetti carbonara - full recipe in the description

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Serves 4
Syns per serving: ½ Syn
To make this vegetarian, swap the bacon for chilled Quorn Vegetarian Bacon and use a vegetarian alternative to Parmesan.
400g dried spaghetti
6 lean back bacon rashers, visible fat removed
4 eggs*
4 tbsp fat-free natural fromage frais
2 level tbsp grated fresh Parmesan
Small handful of fresh chives, finely snipped
*Pregnant women, the elderly, babies and toddlers are advised to eat eggs showing the British Lion stamp if eating raw or partially cooked eggs.
Cook the spaghetti according to the pack instructions. Drain well and return to the saucepan.
At the same time, put a large non-stick frying pan over a high heat. Add the bacon and dry-fry for 2-3 minutes, then turn off the heat.
Beat the eggs, season lightly and stir in the fromage frais, 1 level tbsp Parmesan and most of the chives.
Add the bacon to the drained spaghetti and mix well over a low heat, then remove from the heat and stir in the egg mixture. Toss thoroughly so that the eggs thicken in the residual heat, making a sauce that coats the pasta.
Divide the spaghetti between 4 bowls, then divide over the remaining Parmesan and chives to serve.
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