carbonaraThis egg free version of spaghetti carbonara not only tastes delicious but is also much lower in calories!

 

 

 

Total cooking time: 35 mins                                           Cost: £2.20 per portion

Nutrition info: Energy (320kcals), 2 of your 5 a day.

What you’ll need: 1 large frying pan, chopping boards, knifes & spoon.

Ingredients (4 portions)

  • 200g frozen peas
  • 1 tin of broad beans
  • 85g parmesan
  • 350g spaghetti
  • 1 tbsp olive oil
  • 100g lean back bacon, fat removed, bacon chopped into small pieces
  • 2 plump garlic cloves, finely chopped
  • Salt &freshly ground black pepper
  • 1 cup creme fraiche

Method

  1. Place spaghetti in large stockpot filled with salted boiling water and cook according to package directions (remember to reserve some of the cooking water for the sauce later on).
  2. Meanwhile, sauté bacon over low heat until crisp, adding a few drops of oil.
  3. Add the creme fraiche, and and stir slowly, until the meat has softened and oil and cream mixture blends well and begins to thicken.
  4. Add half the Parmesan cheese and continue to stir slowly until melted in and season.
  5. Stir slowly over low heat until the sauce begins to thicken heavily.
  6. Add the cooked spaghetti, broad beans and peas along with some of the pasta water to thin to desired consistency, and mix well. Serve with the remaining Parmesan cheese.

Buon appetito!

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