Monday, 27 November 2017

Recipe: Quick and Healthy Carbonara

Carbonara is pretty quick to make anyway, however it can be pretty heavy and high in fat as well. Not what you want for a quick mid week supper.
This version is much lighter, lower in fat and possibly even a little bit quicker.

Serves 2 
Difficulty Level: Easy Peasy 
Cooking Time: 15 minutes 

75g Pancetta cut into small cubes or chunks
Half a head of broccoli separated into florets
200g Rigatoni or other pasta shape
200ml whole milk

Handful of fresh parsley
Salt and black pepper

1. Set a pan of water to boil. Once the water is boiling rapidly add about a teaspoon of salt and the pasta.

2. While the pasta is boiling, fry the pancetta in a dry non stick frying pan on a medium heat. There should be enough fat from the pancetta but if not you could add a drizzle of oil.

3. Once the pancetta is golden and the fat has gone crispy, add the broccoli to the same pan and allow the broccoli to cook lightly and char a little around the edges. Remember colour is flavour!

4. Take the pasta off the boil 2 minutes before the recommended cooking time and drain well.

5. Add the pasta into the broccoli and pancetta along with the milk. Season well and turn the heat off. Allow the pasta to cook in the milk for the last 2 minutes. The starch from the pasta and the milk will make a light creamy carbonara style coating.

6. Season well with freshly milled black pepper and a little salt if needed. Garnish with chopped fresh parsley and parmesan. Bellissimo!

K x


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