Spaghetti Carbonara

I was a bit worried about this dish, but it turned out great! Universal acceptance by the NDs (non-dieters) of the house and definitely one to cook again. It tastes so good I have to make sure it's allowed! Maybe one for friday nights only.

wholemeal pasta spaghetti (f)
1 box 250g? of Mushrooms (sf)
6-8 spring onions (sf)
Several slices of lean ham (f)
1 stock cube (f)

SW White Sauce
1.5 tubs fat-free cottage cheese (f)
100ml fat-free fromage frais (f)
1 mug hot water
1 large egg
salt, pepper (f)
1/2 tsp xanthan gum (f)
2 tsp cornflour (+2 syns)

Boil water and cook pasta as normal.

Slice mushrooms and throw in non-stick pan on medium-high heat.
Slice spring onions and cut ham into this strips. Add both to mushrooms and dry-fry for a few minutes. Crumble stock cube completely and add to pan. Stir occasionally and keep warm.
If it starts to stick, add a splash of hot water and scrape bottom with wooden spoon to loosen.

For white sauce - Blend cottage cheese, fromage frais, and hot water. Heat on medium, stirring with a whisk.
Add a generous amount of salt and pepper to the pan and taste - maybe add more (season well). Whisk in xanthan gum and/or cornflour, and whisk in a large egg.
Add more hot water if too thick.

Mix mushrooms and ham into the white sauce. Dish up pasta and add a dollop of sauce on top. Sprinkle with ground black pepper and serve.

Served 5

Serve with some salad and or other veg to make it 1/3 superfree - the mushrooms reduce down so much that it's only 2% superfree.