Now this recipe is far from the ‘traditional’ Spaghetti Carbonara you are used to. However, I would argue it tastes even better, is healthier, and uses everyday food items unlike it’s predecessor.
Ingredients:
- Dry Spaghetti Pasta – 250g
- Smoked Bacon Medallions – 4 pieces
- Garlic – 3 cloves
- Mature ‘light’ cheddar cheese – 40g
- Eggs – 2 Medium
- Rapeseed Oil – 1tbsp
- Parmesan Cheese – 20g (grated)
- Pea’s (frozen) – 50g
Serves: 2 persons
Nutritional information:
|
Ingredients |
Amount |
Energy (Kcal) |
Carbohydrates (g) |
Protein (g) |
Fat (g) |
|
Spaghetti |
250g |
440 |
89 |
14.5 |
1.75 |
|
Bacon medallions |
4 slices |
152 |
0 |
32 |
2.4 |
|
Garlic |
3 cloves |
13 |
3 |
0 |
0 |
|
Light cheddar |
40g |
127 |
0 |
10.4 |
8.8 |
|
Eggs |
2 medium |
129 |
0 |
11 |
8.7 |
|
Rapeseed oil |
1tbsp |
120 |
0 |
0 |
13.5 |
|
Parmesan |
20g |
86 |
0 |
7.7 |
5.7 |
|
Peas |
50g |
40 |
7.2 |
2.7 |
0.2 |
|
|
Total |
1107 |
99.2 |
78.3 |
41.1 |
|
|
Per portion |
554 |
49.6 |
39.2 |
20.6 |
Methods:
- Fill your kettle and switch it on to boil. Whilst the kettle is boiling, slice your bacon medallions into 2x2cm cubes and then peel and crush the garlic using a garlic crush (if you don’t have one, slice these into small pieces).
- Fill a large, deep sauce-pan with the boiling water and place on a high heat. Add a pinch of salt to the water and bring back to the boil.
- Add the Spaghetti and stir well to separate the strands. Cook for 8-10 minutes or until ‘al dente’. (Keep sampling strands to ensure the pasta does not become overcooked).
- Whilst the pasta is cooking, heat a large frying pan on a medium heat before adding the oil. Once the oil is hot, add your bacon medallions, breaking apart any that stick together, and cook for 1-2 minutes.
- Next add the peas to the bacon medallions and fry for 2 minutes.
- Once the bacon medallions have begun to crisp, reduce the heat and add the garlic, stir and cook for a further 1 minute. Tip: keep an eye on the garlic, you do not want it to burn. Set aside the frying pan once the bacon has crisped.
- In a separate bowl, crack the 2 eggs and whisk until well mixed before grating in the Cheddar cheese and seasoning well with black pepper. Next add the parmesan to the cheese and egg mixture. (Tip: do not add salt to the eggs and cheese mixture). Stir this all together.
- Once the pasta is cooked, drain using a colander and leave to stand for 1 minute (Tip: you can transfer the pasta from the colander to the empty saucepan and back repeatedly to allow the heat to disperse further). You do not want the pasta too hot, otherwise the eggs will scramble.
- Transfer the pasta back to the saucepan away from heat and stir in the egg/cheese mixture. Stir quickly to avoid the egg scrambling until you can see the cheese melting. Next, stir in the bacon and peas before serving immediately.
- Season generously with black pepper.