Healthy Spaghetti Carbonara
Healthy Spaghetti Carbonara

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, healthy spaghetti carbonara. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Modifications for a healthy Italian spaghetti carbonara. First, we made the easy swap of whole wheat noodles for regular. More fiber, better digestion, and some prevention of chronic disease!

Healthy Spaghetti Carbonara is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Healthy Spaghetti Carbonara is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook healthy spaghetti carbonara using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Healthy Spaghetti Carbonara:
  1. Take 1 tbsp Extra Virgin Olive Oil
  2. Prepare 4 Rashers Bacon, cut into 1cm strips
  3. Make ready 1/2 tsp Sea Salt
  4. Take 100 g Whole Wheat Spaghetti
  5. Get 1 Large Egg
  6. Take 2 Large Egg Yolks
  7. Prepare 60 g Pecorino Romano, finely grated
  8. Prepare 1 tsp Black Pepper, freshly ground (plus extra to garnish)
  9. Prepare 100 g Button Mushrooms, halved
  10. Prepare 2 Sprigs Fresh Rosemary, finely chopped
  11. Get 1 Garlic Clove, minced
  12. Prepare 100 g Courgette (Zucchini), julienned or spiralized

This Eggless Spaghetti Carbonara is the perfect way to get your carbonara fix without the eggs. Spaghetti Carbonara is one of those. This Lightened Up Spaghetti Carbonara recipe packs all the flavor of its original counterpart but is much healthier. I feel like for most of us the words "healthy" and "light" really mean "boring" or.

Instructions to make Healthy Spaghetti Carbonara:
  1. Boil the kettle, prepare your ingredients and get your equipment ready. Read through the instructions first to familiarise yourself with the recipe as you'll need to move quickly to keep on top of the timings.
  2. Heat the extra virgin olive oil in a large frying pan over medium-high heat. Add the bacon to the pan and fry for about 4 minutes until it starts to turn crispy. Stir every so often so that both sides cook evenly.
  3. Meanwhile, pour the boiling kettle water into a saucepan, add the salt and cook the spaghetti until al dente (see packet instructions). This usually takes about 8 minutes.
  4. While the spaghetti is simmering away, grab a bowl and mix 1 whole egg, 2 egg yolks, grated pecorino cheese and black pepper. Set aside.
  5. Now, back to the bacon. It should be nice and crispy, so add the mushrooms to the pan and fry for 2 minutes. Now, add the rosemary and garlic to the pan and fry for a further 1 minute until fragrant. Don't let the garlic burn as it will add a bitter taste to the entire dish. You can now add the courgette (zucchini) to the pan and fry for a further 2 minutes until the courgette has softened slightly but still has a ‘spaghetti-like’ bite. Then, remove the frying pan from the heat.
  6. The spaghetti should nearly be at al dente stage. Give it a taste test. Quickly, remove 3 tablespoons of the starchy pasta water and whisk it into the egg and cheese mixture with a fork. The egg is now tempered, which will help to prevent it from scrambling as it combines with the hot pasta.
  7. Drain the remaining water from the spaghetti and pour the spaghetti into the pan with the bacon and other ingredients. Working quickly, toss the spaghetti around in the pan to coat it with all the flavours. Still working quickly, pour the tempered egg mixture into the frying pan, continuously tossing it through the spaghetti as you pour. This will prevent scrambling.
  8. The residue heat from the spaghetti will cook the egg, melt the cheese, react with the starchy water you previously added to the egg mixture and produce a velvety sauce. Pour into serving bowls and top with a generous grind of pepper and serve immediately.

This healthy pasta recipe tastes rich and flavourful, but is also fairly low in calories. Cook spaghetti in a large saucepan of boiling salted water following packet instructions, or until just tender. This healthy take on Chicken Carbonara with bacon and asparagus atop a bed of roasted spaghetti squash for a Would you try this version of chicken carbonara? This spaghetti carbonara recipe is a classic Italian dish. Spaghetti carbonara was first created in Rome, Italy.

So that’s going to wrap it up for this exceptional food healthy spaghetti carbonara recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!