Carbonara is one of Rome’s most prized dishes. It came into fruition in the middle of the 20th century topped with Pecorino Romano or Parmigiano-Reggiano or both. Over the years, many countries including the US have incorporated their own renditions – adding cream, butter, and even peas! Usually, the words healthy and carbonara are rarely found in the same sentence with its abundant carbs. Luckily, we found a recipe that you can recreate to enjoy your favorite pasta dish while minding the calories.
- 400g whole-wheat spaghetti
- 2 tsp olive oil
- 1 cup of green peas
- 1 garlic clove, lightly squashed
- 2 medium free-range egg yolks
- 5 tbsp low-fat fromage frais
- 50g Parmesan, grated
- ½ tbsp chopped fresh parsley
- Boil water in a pot and when it boils add the spaghetti and cook for 10-12 minutes.
- While waiting for the pasta to cook fry the minced garlic clove in oil and add the green peas – cook for 5 minutes.
- After pasta is cooked add to the frying pan and add the grated cheese and eggs.
- Cook for 30 seconds and not longer so as not to create scrambled eggs and just a runny texture to mimic the cream sauce.
- Top with freshly cut parsley.