Skinny carbonara

Name: Skinny carbonara
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 200g freshly podded or frozen peas; 1 tablespoon flaked almonds; 1 small clove of garlic; ½ a bunch of fresh basil (15g); 15g Parmesan cheese; 1 lemon; 150g wholewheat spaghetti; 1 rasher of higher-welfare smoked streaky bacon; olive oil; 1 large free-range egg; 100g fat-free natural yoghurt

Smoky bacon, peas, almonds & basil

20 mins

Super easy

serves 2

About the recipe

Humble little peas are a source of nine different micronutrients, and are especially high in thiamin, a B vitamin that helps our heart to function properly.

nutrition per serving

Calories

25%

Fat

23%

Saturates

26%

Sugars

10%

Salt

22%

Protein

54%

Carbs

25%

Fibre

of an adult’s reference intake

Recipe From

Everyday Super Food

By Jamie Oliver

Buy the book Watch the show

Ingredients

200g freshly podded or frozen peas

1 tablespoon flaked almonds

1 small clove of garlic

½ a bunch of fresh basil (15g)

15g Parmesan cheese

1 lemon

150g wholewheat spaghetti

1 rasher of higher-welfare smoked streaky bacon

olive oil

1 large free-range egg

100g fat-free natural yoghurt

Method

A fresh and nutritious twist on the classic carbonara, with smoky bacon, peas and almonds. Humble little peas are a source of nine different micronutrients, and are especially high in thiamin, a B vitamin that helps our heart to function properly.

Put a pan of boiling salted water on the heat for your pasta, dunk a sieve containing the peas into the water for just 30 seconds, then put aside, leaving the pan on the heat.
Very lightly toast the almonds in a dry non-stick frying pan on a medium heat, then blitz until fine in a food processor.
With the processor still running, peel and drop in the garlic, a pinch of sea salt, the basil leaves, the finely grated Parmesan and the lemon juice.
Blitz until it comes together, then pulse in the peas, to try and keep a bit of texture.
Cook the pasta in the boiling salted water according to the packet instructions.
Meanwhile, very finely slice the bacon and fry slowly in the frying pan with 1 teaspoon of oil on a medium-low heat until golden and crispy, then use a slotted spoon to transfer to kitchen paper, so the flavoursome fat stays in the pan. Scoop in three-quarters of your pea mixture to heat through.
Whisk the egg and yoghurt together well. When the pasta’s done, reserving a mugful of cooking water, drain the pasta and toss straight into the pea pan, mixing well, then take the pan off the heat (this is very important, otherwise the egg will scramble when you add it, and we don’t want that).
Pour in the egg mixture and toss until evenly coated, silky and creamy, loosening with cooking water if needed.
Taste and season to perfection, and serve topped with the remaining pea mixture and the crispy bacon. It might be skinny, but it’s beautifully light and delicious. Enjoy!

Swap the almonds for pistachios, pine nuts, walnuts or pecans. Pick your favourite, or use whatever you have in the cupboard.

Why not try fresh mint instead of basil for a tasty alternative?

Wholewheat pasta adds a lovely nuttiness to this dish, but any pasta you’ve got in the cupboard will work perfectly fine.

Swap the bacon for pan-fried mushrooms or courgettes.

Substitute the Parmesan for vegetarian hard cheese.

Serve with a bright and colourful salad for a veg-packed meal.