EASY CARBONARA RECIPE RECIPES

Steps:

• 1. Cook the pasta in a pan of boiling salted water according to the packet instructions.
  2. Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
  3. Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
  4. Use tongs to transfer your pasta straight into the pan and toss with the bacon.
  5. Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn’t too hot otherwise the eggs will scramble.
  6. Plate up the pasta, and finish with an extra grating of Parmesan.

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!