Quick and Easy Healthy Carbonara

Quick and Easy Healthy Carbonara

Serves: 2 large potions or 3

Ingredients

• 175g wholemeal pasta

• 5 bacon rashers, fat removed and cut into slices

• 60ml water

• 1 onion or leek, finely sliced (optional - it kinda of disappears and adds nutrition so I just add it)

• 125g button mushrooms, sliced (optional )

• 2 eggs *

• 60ml cream

• 4 cloves garlic

• 35g grated mature cheddar cheese ( I used a 50% lighter version )

• 35g parmesan, grated

• black pepper ( and lots of it! )

• rocket and hot sauce, to serve

• 2 tbsp toasted fennel seeds, optional ( this is a twist to the traditional type but I love the flavour it adds )

* You can vary the amounts, for a richer dish, double the eggs and use water instead of cream. for a creamier dish, add more cream and/or reduce the number of eggs. You can add more cheese too to make it all the more flavourful and richer. If you like this dish then just experiment every time you make it until you find the perfect ratio for you! :)

Method

- Start by boiling hot water and adding it to a large, deep-set saucepan. Add a large pinch of salt. Once the water has come back to a boil, add in the pasta. Once it begins to soften push it down so all the pasta is submerged under the water. Stir every so often with a fork and check to see if it's al dente. Once ready, drain out the water in a colander then set aside.

- Add the 60ml water to a large frying pan. Add the bacon pieces to the pan and stir. Once the bacon has been cooked ( turned a light pink ), add in the onions and mushrooms. Stir and continue to fry until softened. All the water should be evaporated by now and the bacon should begin to crispen. Stir in the garlic. A dd a little oil if necessary.

- While this is all cooking together, whisk the eggs, cream/water, cheese and lots of black pepper.

- Once the bacon mix is ready, scrape it into the egg mixture. Add the pasta back to the frying pan. Make sure the heat is low and stir in the egg-bacon mix. remove from the heat if it looks like the egg is cooking too quickly.

- Keep stirring so it coats all the pasta and the bacon and veg are distributed evenly. Cook it over low heat for a long time and stirring constantly. You don't want to cook the egg fully. Remove the pasta from the heat once the sauce has thickened.

- Stir through the fennel seeds. Divide the pasta between 2/3 bowls and top with a handful of rocket and half a bottle of hot sauce...just kidding ( not really ).