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Healthier spaghetti carbonara

The ultimate makeover: Spaghetti carbonara

Healthier spaghetti carbonara

Name: Healthier spaghetti carbonara
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 85g parmesan; 2 eggs preferably organic; 200g frozen peas; 350g spaghetti (we used De Cecco); 1 tbsp olive oil; 100g lean back bacon fat removed, bacon chopped into small pieces; 2 plump garlic cloves finely chopped; handful snipped chives

Angela Nilsen

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.3 out of 5.30 ratingsRate

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Italian comfort food without the calories, this lighter spaghetti carbonara recipe is rich and creamy, yet just one third of the fat

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Ingredients

Nutrition

Units:

MetricUS

85g parmesan
2 eggs

preferably organic
200g frozen peas
350g spaghetti

(we used De Cecco)
1 tbsp olive oil
100g lean back bacon

fat removed, bacon chopped into small pieces
2 plump garlic cloves

finely chopped
handful snipped chives

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Nutrition: per serving

kcal527
fat16.1g
saturates6.3g
carbs70g
sugars4.4g
fibre5.2g
protein29.7g
salt1.63g

Method

step 1

Bring a large saucepan of water to a boil with a pinch of salt. Then get everything ready. Grate the cheese and beat the eggs in a bowl with a little pepper. Cook the peas in boiling water for 2-3 mins, drain and set aside.
step 2

Cook the spaghetti to al dente following pack instructions. While the spaghetti is cooking, heat the oil in a large, deep frying or sauté pan. Fry the bacon for several mins until it starts to go crisp. Stir in the garlic and cook briefly until pale brown. Tip in the peas and if the spaghetti isn’t quite ready, keep warm over a very low heat.
step 3

When the pasta is done, take the pan with the bacon in off the heat. Lift the spaghetti out of its pan with a pair of tongs and drop it into the frying pan with the garlic, bacon and peas. Mix most of the cheese into the eggs, keeping back a handful of cheese for sprinkling over each serving. Quickly pour in the eggs and cheese, lifting and stirring with the tongs so everything mixes well and the spaghetti gets coated. Ladle in some more of the pasta water, enough to coat the spaghetti and create a bit of sauce in the pan.
step 4

Spoon or twirl the pasta into shallow serving bowls using a long pronged fork. Serve immediately with a sprinkling of the reserved cheese, some snipped chives and a grating of black pepper.

Recipe from Good Food magazine, September 2011

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A star rating of 4.3 out of 5.30 ratings

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