COOKING LIGHT PASTA CARBONARA RECIPES

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CREAMY CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES



Creamy carbonara recipe | Jamie Oliver pasta recipes image

A fresh and nutritious twist on the classic carbonara, with smoky bacon, peas and almonds. Humble little peas are a source of nine different micronutrients, and are especially high in thiamin, a B vitamin that helps our heart to function properly.

Total Time 20 minutes

Yield 2

Number Of Ingredients 11

200 g freshly podded or frozen peas
1 tablespoon flaked almonds
1 small clove of garlic
½ a bunch of fresh basil (15g)
15 g Parmesan cheese
1 lemon
150 g wholewheat spaghetti
1 rasher of higher-welfare smoked streaky bacon
olive oil
1 large free-range egg
100 g fat-free natural yoghurt

Steps:

    1. 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.
    2. Very lightly toast the almonds in a dry non-stick frying pan on a medium heat, then blitz until fine in a food processor.
    3. 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.
    4. Blitz until it comes together, then pulse in the peas, to try and keep a bit of texture.
    5. Cook the pasta in the boiling salted water according to the packet instructions.
    6. Meanwhile, very finely slice the bacon and fry slowly in the frying pan with 1 teaspoon of 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.
    7. 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).
    8. Pour in the egg mixture and toss until evenly coated, silky and creamy, loosening with cooking water if needed.
    9. Taste and season to perfection, and serve topped with the remaining pea mixture and the crispy bacon. It might be skinny, but it’s beautifully light and delicious. Enjoy!

Nutrition Facts : Calories 493 calories, FatContent 16.4 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 27 g protein, CarbohydrateContent 63.6 g carbohydrate, SugarContent 9.2 g sugar, SodiumContent 1.3 g salt, FiberContent 11.5 g fibre

VEGETARIAN CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES



Vegetarian carbonara recipe | Jamie Oliver pasta recipes image

You can't get much simpler and tastier than this easy vegetable carbonara – a brilliant little recipe to add to your repertoire!

Total Time 30 minutes

Yield 4 adults or 6 children

Number Of Ingredients 6

400 g dried linguine
4 large free-range eggs
2 tablespoons soft ricotta cheese
1 lemon
100 g fresh or frozen peas
100 g baby spinach

Steps:

    1. Cook the linguine according to the packet instructions.
    2. Meanwhile, carefully crack the eggs into a small bowl and beat them with a fork. Season with a little black pepper, then stir in the ricotta finely grate in most of the lemon zest.
    3. When the pasta has 3 minutes left, add the peas. Reserve a little cooking water, then drain the linguine and peas, and return to the pan.
    4. Stir in the egg mixture and spinach with a wooden spoon – they’ll cook gently in the residual heat. Add a little pasta water to loosen, if needed.
    5. Share between bowls and serve with a green salad.

Nutrition Facts : Calories 461 calories, FatContent 9.4 g fat, SaturatedFatContent 2.5 g saturated fat, ProteinContent 22.2 g protein, CarbohydrateContent 77.5 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 0.3 g salt, FiberContent 4.6 g fibre

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