RECIPE FOR PASTA CARBONARA WITH BACON RECIPES

Name: Skinny carbonara
Total time: 20 min
Yield: 2
Cuisine: italian
Ingredients: 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

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

Ingredients

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

QUICK AND CREAMY PASTA CARBONARA RECIPE | ALLRECIPES

Quick and Creamy Pasta Carbonara Recipe | Allrecipes image

This rich pasta toss is great for everyday dinners or special occasions. I can come home from work and throw this dish together in a half hour.

Provided by Big Daddy Cooks

Categories Pasta Carbonara

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 cups rigatoni pasta
6 slices bacon, diced
2 cloves garlic, minced
1 ¼ cups milk
1 (8 ounce) package cream cheese, cut into cubes
½ cup butter, softened
½ cup freshly shredded Parmesan cheese
¼ cup fresh green peas
¼ cup diced cooked ham

Steps:

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside.
Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet; stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.

Nutrition Facts : Calories 778 calories, CarbohydrateContent 46.7 g, CholesterolContent 156 mg, FatContent 55.5 g, FiberContent 2.3 g, ProteinContent 25.3 g, SaturatedFatContent 32.3 g, SodiumContent 975.4 mg, SugarContent 6 g

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