Foodie Fun - Low Carb Carbonara with Dreamfields Pasta

You all know by now how much I LOVE pasta so imagine my delight when I was told about a new type of pasta that doesn't have so many carbs!  I mean carbs are good, but too many can be bad and make your belly more squishy than it should be.  Surely this new pasta means I can eat a whole plate full and not feel guilty and the information on the packet told me how it works.  Basically,  Dreamfields Pasta has a lower GI than your average pasta, yet it contains the same ingredients.  How come it's different then? Well, Dreamfields has a unique manufacturing process and a special patent pending formula that creates a matrix within the pasta which protects a whopping 31g of essential carbohydrates.  This means that in each 56g serving there are only 5g of digestible carbs.  Dreamfields pasta really can make you feel fuller, for longer... Or so it says!

Now for the taste test!  I made a low-carb carbonara, well, the pasta was low carb!  I followed the packet instructions for the pasta, well it said it would feed 6 but it fed 3 adults and 2 kids comfortably.

You will need

• 1 chicken breast cut into 1/2" cubes
• 6 rashers of smoked back bacon cut into 1/2" strips
• 6 closed cup or chestnut mushrooms (or 3 of each!)
• 1 medium red onion diced
• 3 cloves of garlic (crushed)
• 250ml single cream/elmlea
• 1 lb peas in pods (shelled)
• 300g Mature Cheddar
• 15g Parmesan
• 1 medium courgette
• 1 tbsp Olive Oil
• 1 box of Dreamfields Spaghetti
• Ground black pepper & sea salt to season

Heat the oil in a pan and then add the chicken pieces and cook them thoroughly.  Remove chicken from the pan and place to one side.

Whilst the chicken is cooking peel the courgette into thin strips with a vegetable peeler and place to one side for later

Fry bacon in the same pan until crispy then add the cooked chicken into the pan again.

Cook a full packet of Dreamfields spaghetti as packet instructions

Add the onion and garlic and cook until they are softened,

Add the cream and grated cheese and reduce the heat, stir thoroughly and then add the egg, keeping the heat low and stirring often until the cheese is completely melted.

Add the shelled peas and mushrooms to the pan along with a few spoonfuls of the water from the pasta pan.

Continue stirring and cook for a further 3 minutes until the mushrooms and peas are cooked.

Drain the pasta and add to the pan with the sauce and mix until the pasta is covered.

Serve with rocket salad and garlic bread (preferably on a tray together in the middle of the table)

So we ate and it was just the same as normal pasta except we were not stuffed and I didn't get that vile bloating feeling which is associated with eating too many carbohydrates.

We were sent some boxes of Dreamfields pasta for the purpose of this review