Hi, I’m Clara. Today, I’m gonna show you how to prepare healthy spaghetti carbonara recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Healthy Spaghetti Carbonara Recipe
Healthy Spaghetti Carbonara is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Healthy Spaghetti Carbonara is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have healthy spaghetti carbonara using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Healthy Spaghetti Carbonara:
- Prepare 1 tbsp Extra VirOlive Oil
- Prepare 4 Rashers , cut into 1cm strips
- Prepare 1/2 tsp Sea Salt
- Prepare 100 g Whole Wheat Spaghetti
- Get 1 Large Egg
- Make ready 2 Large Egg Yolks
- Make ready 60 g Pecorino Romano, finely grated
- Get 1 tsp Black Pepper, freshly ground (plus extra to garnish)
- Take 100 g Button Mushrooms, halved
- Prepare 2 Sprigs Fresh Rosemary, finely chopped
- Prepare 1 Garlic Clove, minced
- Make ready 100 g Courgette (Zucchini), julienned or spiralized
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 virolive oil in a large frying pan over medium-high heat. Add the 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 . 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 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.
So that is going to wrap this up with this exceptional dish healthy spaghetti carbonara recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
