The Slimming Foodie > Skinny Carbonara (Jamie Oliver)

Skinny Carbonara (Jamie Oliver)

BY:
Pip
PUBLISHED:
UPDATED:

A very delicious and different version of spaghetti carbonara, from jamie’s ‘everyday super food’

10 mins

20 mins

508 kcals

serves 2

SKINNY CARBONARA

I recently bought Jamie Oliver’s latest recipe book Everyday Super Food (click here), so many of the recipes look brilliant, but this is the first one that I fancied trying- it’s pretty far from a traditional carbonara, but it really was delicious, and I definitely recommend trying it!

Skinny Carbonara (Jamie Oliver)

Servings: 2
A very delicious and different version of spaghetti carbonara, from Jamie’s ‘Everyday Super Food’
Syns: 4 per portion
Print Recipe
10 mins
20 mins

Ingredients

  • 200 g fresh or frozen peas
  • 1 tbsp flaked almonds
  • 1 clove garlic
  • 1/2 bunch fresh basil 15g
  • 15 g parmesan
  • 1 lemon
  • 150 g wholewheat spaghetti
  • 2 rashers lean bacon fat removed and finely diced
  • 1 large egg
  • 100 g fat free natural yoghurt
  • 1 tsp olive oil

Instructions

  • Put a pan of salted boiling water on the heat for pasta, and then dunk a sieve containing the peas into the water for 30 seconds- then set the peas aside and leave the water simmering.
  • Lightly toast the almonds in a dry, non-stick frying pan (careful not to burn!) and then pop into a food processor with the garlic clove, a little sea salt, the basil leaves the grated parmesan and the lemon juice. Blitz it all up, and then pulse in the peas.
  • Cook the spaghetti according to the packet instructions, and while it is cooking, fry the bacon slowly in 1 tsp olive oil until nice and crispy.
  • Remove the bacon from the pan and set aside, and then heat 3/4 of the pea mixture through in the frying pan
  • Whisk the egg and yoghurt together well, when the pasta is done, scoop out a mugful of the water to save, and drain the spaghetti.
  • Toss the spaghetti into the frying pan with the pea mixture, mixing well. Take the pan off the heat (so you don’t scramble the egg)
  • Pour in the egg mixture to the spaghetti and toss until evenly coated, silky and creamy, loosening with the water in the mug if needed.
  • Season it well, and then serve topped with the remaining pea mixture and the crispy bacon.
Tried this recipe?Mention @the_slimming_foodie or tag #theslimmingfoodie!
The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.
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