Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, healthy spaghetti carbonara. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
It also means you get a buttery pasta without using butter! Begin by cooking the noodles according to package directions. It's a great recipe with some modifications.
Healthy Spaghetti Carbonara is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Healthy Spaghetti Carbonara is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have healthy spaghetti carbonara using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Healthy Spaghetti Carbonara:
- Prepare Extra Virgin Olive Oil
- Make ready Bacon, cut into 1cm strips
- Get Sea Salt
- Take Whole Wheat Spaghetti
- Make ready Large Egg
- Take Large Egg Yolks
- Get Pecorino Romano, finely grated
- Make ready Black Pepper, freshly ground (plus extra to garnish)
- Get Button Mushrooms, halved
- Get Fresh Rosemary, finely chopped
- Prepare Garlic Clove, minced
- Prepare Courgette (Zucchini), julienned or spiralized
Carbonara is typically made with a raw egg that cooks when it hits the hot pasta, which often makes it pasty. My spaghetti carbonara recipe is topped with a poached egg so the yolk is already warm when it tops the spaghetti. This creates a velvety sauce that blends easier — giving it richness without binding. Luscious and wonderfully indulgent, pasta carbonara takes as long to make as it does to cook the pasta.
Steps to make Healthy Spaghetti Carbonara:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
The ingredients are simple—just spaghetti (or other long pasta), and the carbonara is made with pancetta or bacon, eggs, Parmesan, a little olive oil, salt and pepper. Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Stir for a minute or so. Empty serving bowl of hot water.
So that is going to wrap it up with this exceptional food healthy spaghetti carbonara recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
