Zesty chilli carbonara

"A delicious take on the traditional heavy pasta with sauce dish, this recipe is a great mix of healthy, fresh ingredients – pepped up with the taste of lemon and chillies, to provide a meal that is highly nutritious, tasty and quick to prepare!" Tara Diversi APD DVA's Dietetics Adviser


  • 200g uncooked spaghetti / linguini pasta
  • 6–8 small mushrooms, sliced 1 capsicum, thinly sliced
  • 1–2 chillies, thinly sliced or 1–2 tsp chilli flakes (alter to taste preferences)
  • 1 lemon, zested (~3 tsp) + 2 tpsp juice
  • 1 clove garlic
  • ½ red onion (optional)
  • 4 rashes short cut bacon (optional if vego)
  • Protein component: 1 cup edamame beans; 200g diced lean cooked chicken; prawns or salmon
  • 4 large eggs (whole)
  • ¾ cup parmesan cheese
  • ¼ cup milk (or cream)
  • Pepper
  • 1 tsp mixed herbs or basil and parsley
  • 3–4 cups spinach, washed


  1. Cook pasta according to instructions. If not already done, slice mushrooms, capsicum, chillies, onion, garlic. Dice bacon and set aside.
  2. In a large fry pan, heat oil and sauté garlic, chilli, capsicum and lemon zest.
  3. Add bacon and continue to stir until begins to brown.
  4. Add mushrooms and stir for 3–5 minutes until softened.
  5. Add prepared protein component and stir for a couple minutes over low heat.
  6. In a small mixing bowl, whisk eggs, cheese, milk, pepper, herbs, and lemon juice.
  7. Add drained pasta and spinach to frypan and pour over egg mixture.
  8. Stir for 3–5 minutes for pasta to soak up egg mixture and thicken slightly — don’t scramble the egg.
  9. Serve immediately.