Carbonara with a Healthy Twist
When it comes to Italian comfort food, few dishes are as iconic and beloved as carbonara. Known for its rich, creamy texture and minimal ingredients, this dish is a perfect blend of indulgence and simplicity. However, if you're looking to add a health-conscious spin without sacrificing flavour, this carbonara recipe has you covered. We’ve lightened it up with cauliflower rice and added seasonal vegetables for a balanced, wholesome meal.
Ingredients (Serves 6)
300 grams spaghetti or penne
4 tsp black pepper
150 grams midline bacon, visible fat removed, diced
1-2 cups rotisserie chicken, diced
6 egg yolks
20 grams parmesan cheese, grated
80 grams edam cheese, grated
400 grams cauliflower rice (or one packet frozen)
Seasonal vegetables (e.g., salad greens, cucumber, tomato in summer; broccoli, green beans, or carrots in winter)
Prep & Cook Time
Prep: 5 minutes
Cook: 15 minutes
Difficulty: Intermediate
Method
Step 1: Cook the Bacon and Cauliflower Rice
Start by bringing a large pot of salted water to a boil. While waiting, remove the visible fat from the bacon, then add the bacon, chicken and cauliflower rice to a pan over medium heat. Cook for 3-5 minutes, until the bacon crisps and the cauliflower softens.
Step 2: Cook the Spaghetti
Once the water is boiling, add the spaghetti and cook according to the packet's instructions until al dente (usually around 9 minutes).
Step 3: Prepare the Egg-Cheese Mixture
While the spaghetti is cooking, finely grate the parmesan and edam cheeses. In a bowl, whisk together the grated cheese, egg yolks, and black pepper. This mixture will become the creamy heart of your carbonara sauce. Avoid adding salt to this step, as the cheese and bacon provide plenty of seasoning.
Pro Tip: Save the egg whites for tomorrow's breakfast – they work great in French toast!
Step 4: Combine and Create the Sauce
Once the spaghetti is cooked, reserve a cup of pasta water before draining. Now, it's time to bring everything together!
Return the bacon and cauliflower rice pan to medium heat and add the cooked spaghetti. Let it sizzle for a moment before turning off the heat.
Wait for the pan to cool slightly, then add the egg and cheese mixture, stirring continuously. Slowly add a few tablespoons of pasta water at a time, stirring until the sauce reaches a creamy, but not runny consistency.
Step 5: Serve with Seasonal Vegetables
For a healthy balance, serve each plate with half a plate of seasonal vegetables. You can either steam them or toss together a quick side salad depending on the time of year. In summer, pair your carbonara with fresh greens, cucumber, and tomatoes. In winter, go for warming options like broccoli, green beans, or carrots.
