Tag Archives: carbonara

Spring Time Carbonara

This recipe is a light, spring twist on a normal carbonara. Slightly healthier with no creme freche or cream and more veggies – also no added salt. 

Broad Beans are added to this recipe – i LOVE broad beans – despite the effort of cooking them and de-podding them as they cook they are so worth the effort. Not only are they are great source of vegetable protein and fibre so they give us energy and keep out digestive system ticking along, they are also packed with vitamin B – this is good for pregnancy, helps cell strength and finally are a great source of calcium, manganese and iron.

The dish was delicious, rich sundried tomatoes and salty, crispy pancetta were balanced with the creaminess of the broad beans and parmesan and the tang from the lemon juice and zest. Fresh herbs were added for extra freshness especially mint, which goes so well with pancetta, parmesan and the beans. 

Serves 2
1 courgette – spiralized for courgetti
1 serving wholewheat spaghetti
100g pancetta cubes
1 clove garlic – finely diced
Olive Oil
Juice and Zest of 1/2 Lemon
8 sundried tomatoes – sliced
100g Peas
200g Broad Beans
1 egg – beaten
Handful of Parmesan – grated
Handful of fresh mint and fresh parsley – chopped

Pop the spaghetti in a pan to cook in boiling water for 8 minutes until al dente.
Cook the pease and broad beans in a pan of boiling water for 3-4 minutes and shell the beans discarding the skins.
Get yourself a frying pan and in a little olive oil, fry the pancetta until slightly crispy, as the pancetta starts to caramelise, add the garlic. Once cooked, remove from the pan and set to one side.
In a large mixing bowl, mix the courgetti, tomatoes, lemon juice and zest and herbs.
Next pop the cooked pasta into the large frying pan (utilise that pancetta and garlic oil for extra flavour) on a very low heat and add the egg. Keep mixing through and add the pancetta and garlic. As the egg scrambles and mixes through the pasta add the courgetti and tomatoes and mix everything together. The egg should lace through the dish
providing a creamy element and tying all the other ingredients together. Finally scatter over the parmesan and stir through. Try not to leave the pan on the heat after the egg is cooked through as the dish could overcook and there is a risk it could all turn to mush when you want to retain that light, fresh, zing.

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Super Skinny Carbonara

  Elix and I are on a little health kick at the moment – more exercise, nutritious food, no snacking (me especially as i do love an evening peanut m&m’s treat) – anyway we are making good use of Jamie Oliver’s Superfood book for recipe inspiration and nutrition advice.

Tonight I made skinny carbonara from Jamie’s book and it was delicious so I thought I would share the recipe for those of you who don’t have the book. Incidentally Elix is adament this isn’t a carbonara (she loves carbonara with a creamy bacon, mushroom and cheese sauce and doesn’t like it messed with!) and more of a Pesto/Bacon/Pasta dish….helpful Elix thanks!

Serves 2
2 portions Wholewheat Spaghetti
200g peas
15g Basil
1 Clove Garlic
Juice of 1 Lemon
1tbsp Toasted Flaked Almonds
15g Finely grated Parmesan
2 Rashers Smoked Bacon – finely sliced
1 egg
75ml Natural Yoghurt

Start by popping the pasta in boiling water to cook.
In a food processor blitz the garlic, peas, lemon juice, basil, parmasan and almonds until the consistency of a coarse pesto – the smell of this is beautiful and fresh.
Fry the bacon in a little olive oil until crispy and stir in the pea pesto to warm through. Drain the cooked spaghetti and add to the pea pan. Stir to combine and take off the heat. Whisk together the yoghurt and egg and add to the pan stirring continuously to fully incorporate and avoid scrambled eggs forming at the edges of the pan.
Dish out and enjoy this lighter take on carbonara/pesto pasta!