Smoked Salmon Carbonara

Once again, I find myself undertaking a health and fitness overhaul - and whilst I am trying to lose a little weight, it's more a case of adjusting lifestyle and nutrition for the whole family, without compromising on the delicious food that we all love.

I've made a version of this Smoked Salmon Carbonara for a few years - firstly taking inspiration from this BBC Good Food recipe. 

However, I have tinkered and tweaked, as I generally do to make it my own, and just recently have overhauled the cream element to use fat free Greek yoghurt to help with the sauce - it works marvellously. I also use dill rather than chives, as it's a beautiful complementary herb with salmon and the addition of spinach just gives it some veggie goodness.

It's a super speedy meal and can be on the table in under fifteen minutes including preparation so is perfect for midweek when time is short.

The below makes three adult portions - with each portion coming in at around 512 calories.

Smoked Salmon Carbonara

Here's how:

• 100g smoked salmon
• 1/2 tsp olive oil
• 1 clove garlic
• 2 eggs
• 2 heaped tbsp Fat Free Greek Yoghurt
• 200g dried spaghetti
• 100g spinach
• 50g Grana Padana or other hard cheese
• Black pepper
• Sea salt
• Handful dill leaves

Firstly fill and boil the kettle and pour the boiled water over the dried spaghetti in a large pot, season with a pinch of salt and place onto a medium heat. Use a fork to gently tease the spaghetti down into the water as it softens and cook for 9 minutes (or according to the packet instructions).

In the meantime add the olive oil to a pan or wok and place onto a low heat. 

Now mince the garlic and add to the pan to gently soften and flavour the oil. Add the spinach leaves to the pan and allow to cook gently, then carefully remove the spinach and set aside.

Slice the salmon into thin slithers and set aside. Chop the dill finely. 

Now in a jug or bowl crack in the two eggs, add the Greek yoghurt and the cheese; season generously and mix well. Now add the salmon and half of the dill.

Once the pasta has cooked through, use tongs to remove it and place directly into the pan with the oil and garlic, still on a low heat. 

Toss the past using the tongs, to ensure it all gets a slight coat of the garlicy oil, and then add the yoghurt and egg mixture over the pasta and mix well to ensure all of the pasta becomes coated with the creamy sauce. 

Return the spinach to the pan and mix through and then remove from the heat and dish up, sprinkling over the remaining dill leaves onto each portion to serve.

For more family pasta recipe inspiration I've included a few of our favourites below:

• Super Green Pasta Sauce
• Squash Mac and Cheese
• Seafood Spaghetti with Saffron and Chilli
• Bridget's Easy Peasy Cheesy Pasta Bake
• Pastitsio - The Greek Lasagna