I have always loved a big bowl of spaghetti carbonara, but it has to be said…not the healthiest of meals. I know all Italians will read this and protest that it isn’t an authentic carbonara, but I have made a few swaps and additions to make one of my favourites a much less guilty pleasure, that’s lower in fat and higher in fibre.
- 1tsp rapeseed oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 4 rashers of smoked streaky bacon
- 140g dried whole wheat spaghetti
- 150ml white wine
- 90g peas
- 2 large eggs
- 5oml half fat crème fraiche
- 50g pecorino
- 1tsp black pepper
- 1tbsp fresh parsley, finely chopped
Cook the spaghetti as per the packet instructions.
Cook the bacon under the grill or on a George Foreman until cooked to your preference (I like it really crispy!)
Whilst the pasta and bacon is cooking, fry the onion and garlic in the oil over a medium heat.
When the onions and garlic have softened add the frozen peas. cook for 3 minutes and add the wine.
Leaving the wine to bubble away, mix the egg, crème fraiche, pecorino and black pepper in a bowl.
When the wine has reduced so that only a small amount remains in the pan, turn off the heat.
By this time the pasta should be cooked; add this to the onion and pea mix and stir through the egg mix.
The residual heat of the pan should cook the sauce causing it to thicken and coat the pasta. If needed, turn the heat back on but keep it low because if its too high the egg in the sauce will scramble. Patience is the key here, it will take around 5 minutes before the sauce is of the right consistency.
Once you’re happy with the sauce texture, serve into pasta bowls and top with the crispy bacon and parsley. Enjoy!