Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, healthy spaghetti carbonara. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Healthy Spaghetti Carbonara is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Healthy Spaghetti Carbonara is something that I have loved my entire life. They are nice and they look fantastic.
It also means you get a buttery pasta without using butter! Begin by cooking the noodles according to package directions. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente.
To begin with this recipe, we must prepare a few ingredients. You can cook healthy spaghetti carbonara using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Healthy Spaghetti Carbonara:
- Take 1 tbsp Extra Virgin Olive Oil
- Get 4 Rashers Bacon, cut into 1cm strips
- Get 1/2 tsp Sea Salt
- Get 100 g Whole Wheat Spaghetti
- Prepare 1 Large Egg
- Prepare 2 Large Egg Yolks
- Get 60 g Pecorino Romano, finely grated
- Get 1 tsp Black Pepper, freshly ground (plus extra to garnish)
- Prepare 100 g Button Mushrooms, halved
- Make ready 2 Sprigs Fresh Rosemary, finely chopped
- Take 1 Garlic Clove, minced
- Make ready 100 g Courgette (Zucchini), julienned or spiralized
My spaghetti carbonara recipe is topped with a poached egg so the yolk is already warm when it tops the spaghetti. This creates a velvety sauce that blends easier — giving it richness without binding. This [recipe] comes right from Italy. We use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner).
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 virgin olive oil in a large frying pan over medium-high heat. Add the bacon 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 bacon. 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 bacon 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.
Spaghetti Carbonara "I have never eaten so much pasta in one sitting. A crowd-pleaser!" - Lacy Wynant It's a great recipe with some modifications. An Italian friend of mine who cooks told me that the proper way to make smooth Carbonara sauce is to combine the beaten eggs with the grated parmesan, and then to pour that mixture onto the spaghetti once the spaghetti has cooled slightly (so that it's still hot, but so that the eggs don't cook and the cheese melts seamlessly into the eggs and pasta). Luscious and wonderfully indulgent, pasta carbonara takes as long to make as it does to cook the pasta. The ingredients are simple—just spaghetti (or other long pasta), and the carbonara is made with pancetta or bacon, eggs, Parmesan, a little olive oil, salt and pepper.
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