Carbonara

with Bacon, Peas, Almonds & Basil

  • 25 min
Family Friendly
Pork
Gluten
Nut
A fresh and nutritious twist on the classic carbonara, with 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.
Carbonara

Ingredients

1 tbsp
Almonds
150 g
Bacon, Slice
15 g
Basil
1
Egg(s)
1
Garlic Clove(s)
200 g
Green Peas
1
Lemon(s)
15 g
Parmesan
200 g
Spaghetti
100 g
Yogurt
Nutritional facts
Serving per portion
Amount / Serving
Calories
1132 kcal
Total fat
44 g
Saturated Fat
15 g
Sodium
2 g
Total Carbohydrate
125 g
Fiber
14 g
Sugar
12 g
Proteins
59 g

Instructions

Cook the pasta
1

Cook the pasta

Bring a pot of salted water to a boil over medium-high heat. Add pasta and cook for 10-12 min, stirring from time to time until pasta is cooked (al dente). Reserve a small amount of cooking water. Drain and reserve.

Toast the almonds
2

Toast the almonds

Very lightly toast the almonds in a dry non-stick frying pan on a medium heat.

Prepare the ingredients
3

Prepare the ingredients

Finely chop the almonds and peas. Mince the garlic and basil. Juice the lemon. Finely slice the bacon.

Cook the bacon
4

Cook the bacon

Fry slowly the bacon in the frying pan with the 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 the almonds, peas, garlic, lemon and basil to heat through.

Add eggs and yogourt
5

Add egg(s) and yogurt

Whisk the egg and yogurt together well.

Serve
6

Serve

Pour in the egg mixture, the pasta and toss until evenly coated, silky and creamy, loosening with cooking water if needed. Taste and season to perfection, topped with the crispy bacon. Serve.