Healthy pasta carbonara
This lighter twist on classic carbonara pairs tender tagliatelle with crispy bacon, mushrooms, courgette, and sweet peas. A delicate cream and Parmesan sauce brings everything together in rich, comforting harmony. Serve immediately topped with extra freshly cracked black pepper.
Ingredients
- Sunflower oil10 ml
- Single cream45 ml
Instructions
3 steps- 1
Half-fill a large, non-stick saucepan with water and bring to the boil. Add the pasta to the pan and cook for 10 minutes, or according to the packet instructions, until tender. Add the peas and cook for 2 minutes more.
- 2
Meanwhile, heat the oil in a large, non-stick frying pan or wok. Add the onion, bacon, mushrooms and courgette to the pan and season with salt and pepper. Fry over a medium-high heat for 5 minutes, stirring often.
- 3
Drain the pasta and peas and return to the saucepan. Add the cream and the bacon mixture to the saucepan and place over a low heat. Toss the mixture with a couple of forks for a few seconds until the cream is hot and everything is well mixed. Sprinkle with the Parmesan and serve immediately.
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
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