Guilt Free Spaghetti Carbonara

My father in law always makes the best pasta carbonara. It’s super delicious, but not very healthy. That’s why I experimented with a more fit version. I replaced, added and cleared out some ingredients and made it a more nutritious and skinny one. It does not match with the taste of my father in law’s dish, but it’s getting there. Try it for yourself!

Ingredients (2 serves):
– 250 g peas
– 1 handful almonds (15 g)
– 1 clove of garlic
– 20 gram Parmesan cheese
(or 20+ cheese flakes to make it even more skinny with less saturated fat)

– 1 lemon
– 150 g wholeweat spaghetti
– 2 slices of bacon
– olive oil
– 1 egg
– 100 g skinny quark
– handful of basil

1. Put the spaghetti in a pan with boiling water. Add a tbs olive oil and a pinch of salt. Leave it for 10 minutes.
2. Steam the peas for 1 minute (above the boiling water and spaghetti in a colander) until they’re softened. 

3. Chop the almonds into pieces. You can also use a pounder.
4. Mix the garlic pieces, the cheese, lemon juice and the almonds in a blender.
5. Add the peas and mix it to a smooth mixture.
6. Fry the bacon slowly in a frying pan with just a little olive oil until crispy. Transfer the bacon to kitchen paper to lose a part of the fats.

7. Pour the blender mixture into the “bacon pan”. Don’t let it burn.
8. Mix the quark and egg together.
9. Add the dry spaghetti to the mixture in the pan and take the pan off the heat.

10. Also add the quark/egg mixture to the pan. Make sure the heat is off, otherwise the egg will scramble. 
11. Mix it all together.
12. Serve with pieces of bacon, cheese and top it with basilicum leaves.

Nutrition per serving: 420 calories, 17,8 g fat, 4,2 g saturated fat, 23,2 g protein, 36,4 g carbs, 9,2 g fibers, 0,6 g salt. 

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