Skinny Carbonara (Jamie Oliver)
A very delicious and different version of spaghetti carbonara, from Jamie’s ‘Everyday Super Food’
10 mins
20 mins
508 kcal
10 mins
20 mins
508 kcal
SERVES
2
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
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!
SHARE THIS RECIPE
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on facebook
Share on twitter
Share on pinterest
Share on email
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
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!
