Skinny Carbonara
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 1 | Eggs | |
| 15 g | Bacon | |
| 200 g | Peas | |
| 1 | Lemons | |
| 15 g | Parmesan | |
| 100 g | Plain yogurt | |
| 150 g | Spaghetti | |
| 15 g | Basil | |
| 1 cloves | Garlic | |
| 1 tsp | Olive oil | |
| 1 tbsp | Flaked almonds |
- Put a pan of boiling salted water on the heat for your pasta, dunk a sieve containing the peas into the water for just 30 seconds, then put aside, leaving the pan on the heat. Very lightly toast the almonds in a dry non-stick frying pan on a medium heat, then blitz until fine in a food processor.
- With the processor still running, peel and drop in the garlic, a pinch of sea salt, the basil leaves, the finely grated Parmesan and the lemon juice. Blitz until it comes together, then pulse in the peas, to try and keep a bit of texture. Cook the pasta in the boiling salted water according to the packet instructions.
- Meanwhile, very finely slice the bacon and fry slowly in the frying pan with the olive oil on a medium-low heat until golden and crispy, then use a slotted spoon to transfer to kitchen paper, so the flavoursome fat stays in the pan. Scoop in three-quarters of your pea mixture to heat through.
- Whisk the egg and yoghurt together well. When the pasta’s done, reserving a mugful of cooking water, drain the pasta and toss straight into the pea pan, mixing well, then take the pan off the heat (this is very important, otherwise the egg will scramble when you add it, and we don’t want that).
Fat:
16.4g
Saturates:
5.2g
Sugars:
9.2g
Protein:
27g
Carbs:
63.6g
Fiber:
11.5g
41.1%
Calories
64.2%
Carbs
31.8%
Protein
41%
Fat
46%
Fiber