The 'pasta' is actually courgette ribbons, thinly sliced with a vegetable peeler and I think they resemble Italian 'pantacce' pasta. You could of course use 'courgetti' spiralised courgette if you prefer too and cook in the same way as below.
The sauce isn't authentic I'm afraid, but it delivers on the rich, creamy moreishness that one might associate with Carbonara.
The below makes just enough for one person and comes in at 319 calories so is perfect for most diets.
1 tbsp creme fraiche
1 rasher lean smoked bacon
1/3 of an onion
1 clove garlic
1 small courgette
Drizzle of oilvio or something similar
Salt & black pepper
Firstly use the vegetable peeler to create the courgette ribbons and set to one side till later.
Finely dice the onion and mince the garlic and add to a pan on a low heat with the drizzle of oil.
Chop the bacon into small pieces and once the onion and garlic are softened add to the pan and gently cook.
Slice the mushrooms and once the bacon is cooked through add these and the courgette to the pan - gently fry for a minute or two, this is all that you need.
Add the creme fraiche and stir with a wooden spoon adding seasoning as you combine everything.
Grate in the 10g cheese and then plate up and enjoy.