Made with wholesome ingredients and a creamy sauce that will satisfy even the pickiest eaters, this healthy carbonara recipe is a total game-changer. Get ready to indulge guilt-free with this delicious and healthy carbonara pasta that will leave you feeling satisfied and nourished.
Let’s dive into the recipe and discover how to make this mouth watering dish! There’s nothing quite like a comforting bowl of pasta, and one classic dish that never fails to satisfy is Pasta Carbonara. Its rich, creamy sauce combined with crispy bacon and perfectly cooked pasta make it a go-to favourite for many. Whether you’re a seasoned home cook or just starting out, this Pasta Carbonara recipe is sure to impress. With a few simple ingredients and some easy steps, you’ll be able to recreate this Italian classic in your own kitchen. So grab your apron and get ready to indulge in a deliciously satisfying meal that will leave everyone asking for seconds.
There is something about a healthy carbonara dish that makes it quite often a family favourite. But if you are trying to lose weight you might have thought that a creamy carbonara recipe would be off the menu due to the high-fat content.
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Cook pasta as per cooking instructions. When ready, drain and return pasta to the pan you cooked it in.
Heat a frying pan to medium high. Add bacon and cook for 3-4 minutes or until starting to turn golden and crispy.
Add mushrooms and most of the spring onion (leave aside some onion as a garnish). Cook for a further 4-5 minutes, until mushrooms are tender and start to release their juices. Season with salt and pepper.
Add garlic and cook for a further minute. Remove frying pan from the heat.
In a blow combine half the parmesan, the cornflour and the coconut milk. Pour this mix into the hot pasta in the saucepan. Add the egg and stir to combine.
Place the saucepan with the pasta over a low heat, and stir to combine all ingredients, until the sauce starts to thicken. Sprinkle over a little more cornflour if sauce is too runny.
Add the bacon and mushroom mix and combine well.
Place in a serving bowl and top with remaining spring onion and parmesan.
We hope you enjoyed this delicious and healthy carbonara pasta recipe provided by The Healthy Mummy. This dish is the perfect combination of creamy, flavourful, and nutritious, making it a great choice for a family meal or a quick weeknight dinner.
By following the step-by-step instructions provided in the recipe above, you can easily recreate this mouth watering pasta dish in your own kitchen. Don’t forget to visit the link provided to get the full recipe and discover more healthy and delicious meal ideas from The Healthy Mummy. Happy cooking!!
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The golden rule to silky carbonara is to whisk your egg whites so that they're completely incorporated with the egg yolks. This will create a smooth, velvety sauce. As like any pasta dish, including carbonara, cook the pasta perfectly al dente so that it's soft but still firm, with some bite.
Like recipes for Sunday sauce, recipes and methods for making carbonara vary *wildly* in terms of the number of whole eggs, whites, and yolks used—ranging from as few as two eggs to as many as eight. There is only one thing on which they can all agree: the ratio of pasta to pork and cheese.
You're using more egg yolks than whites here, which is what makes carbonara so rich and luxurious. But there's still two eggs-worth of whites in there. Whisking your eggs so that the whites are completely incorporated into the yolks will give your sauce a more uniform texture.
What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.
Equally important is that the fat that melts out of the guanciale is required to thicken the carbonara sauce to make it creamy. Basically, what happens is that when the fat from the guanciale and in the egg yolks is mixed with starchy pasta cooking water, it thickens.
Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.
Pecorino Romano and Parmigiano Reggiano – I like to use a combination of Pecorino Romano and Parmigiano Reggiano. While these two cheeses ARE similar, I strongly recommend you use BOTH (and not sub one for the other), as it adds a layer of complexity to the flavors.
that there are only five ingredients: pasta, pork cheek, eggs, cheese and pepper. That's it. A real carbonara does not contain onion, garlic, or cream.
For an extra creamy sauce, it's best to use mostly egg yolks. The egg whites tend to make carbonara watery, but too many egg yolks can make the sauce too custardy. The solution? Five egg yolks and one whole egg.
Whole eggs work well, but I'm going to add just the one extra yolk, just because this really isn't a dish you'd eat every day, and it does add a glorious eggy richness to it.
The unique character of carbonara comes from how it's cooked: the eggs melding together with the cheese, pig fat, and pasta water to form a delicious creamy emulsion that coats each piece of pasta. The contrast between that rich creamy sauce and the sharp salty pancetta and cheese. So simple, yet so perfect.
Egg whites will provide texture but too much could make the eggs curdle. Meanwhile, egg yolks help to bind the pork fat to the sauce. This also helps to enhance the creaminess. So a good rule to follow is to include one egg yolk per person and one egg white per four people.
Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.
Should carbonara have cream? Typically carbonara sauce is only made of eggs, bacon, parmesan, olive oil, seasoning, and sometimes, vegetables. As for cream, Italians will tell you that is a big no no.
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