Healthy Spaghetti Carbonara
Healthy Spaghetti Carbonara

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, healthy spaghetti carbonara. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Healthy Spaghetti Carbonara is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Healthy Spaghetti Carbonara is something which I have loved my whole life. They’re fine and they look wonderful.

It also means you get a buttery pasta without using butter! Begin by cooking the noodles according to package directions. Traditionally, most pasta carbonara recipes are made with spaghetti, but it's also common to use bucatini, linguine, rigatoni or angel hair pasta. How to make pasta carbonara healthier.

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

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

Meanwhile, in another large frying pan, heat the oil and fry the bacon with the squashed garlic clove, until the bacon starts to brown. It's a great recipe with some modifications. An Italian friend of mine who cooks told me that the proper way to make smooth Carbonara sauce is to combine the beaten eggs with the grated parmesan, and then to pour that mixture onto the spaghetti once the spaghetti has cooled slightly (so that it's still hot, but so that the eggs don't cook and the cheese melts seamlessly into the eggs and pasta). Cook the spaghetti according to the package instructions while you start the sauce.

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.

An Italian friend of mine who cooks told me that the proper way to make smooth Carbonara sauce is to combine the beaten eggs with the grated parmesan, and then to pour that mixture onto the spaghetti once the spaghetti has cooled slightly (so that it's still hot, but so that the eggs don't cook and the cheese melts seamlessly into the eggs and pasta). Cook the spaghetti according to the package instructions while you start the sauce. Heat a large skillet over medium-high heat and add the oil and pancetta. Cook until the pancetta gets brown and. Add pasta to the water and boil until a bit firmer than al dente.

So that is going to wrap it up for this special food healthy spaghetti carbonara recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!