Dinner tonight: Try this Pasta Carbonara with The Laughing Cow

by Amy Rohu
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Amy Rohu

This Italian favourite combines pasta with The Laughing Cow Lightest to create a delicious creamy yet lower-fat sauce and swaps pancetta for chicken giving fans of this dish a new taste experience.

The Laughing Cow has partnered with leading Irish lifestyle influencers and Nutritionist, Juliette Kellow for the creation of this recipe.

Serves 3


250g pappardelle pasta
2 tbsp sun-dried tomatoes in oil, drained and chopped, and 1 tbsp of the oil from the jar
1 shallot, diced
2 garlic cloves, minced
150g baby spinach
200g frozen peas, defrosted
100g leftover roast chicken
6 The Laughing Cow Lightest Cheese Triangles
100ml semi-skimmed milk
25g Parmesan cheese, grated
Chopped basil, to garnish

Read more in this weeks Dublin Gazette out in stores now


1. Bring a pan of salted water to boil, add the pasta and cook according to the pack instructions until al dente.
2. In a large pan, add the oil, shallot and garlic, and cook for 2-3 minutes until softened.
3. Add the sun-dried tomatoes and spinach. Season well with salt and pepper and cook for a few minutes until the spinach starts to wilt.
4. Add the peas and chicken. Cook for 2-3 minutes to heat through.
5. Add 2 ladlefuls of the pasta cooking water and The Laughing Cow Lightest Cheese Triangles to the chicken and veg. Allow the cheese to melt, then add the milk and heat for 1-2 minutes.
6. Drain the pasta and add to the sauce together with most of the Parmesan cheese. Mix well and serve with the remaining Parmesan cheese, garnished with the basil.

Click on link to read more in this weeks Digital Edition

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