Skinny Carbonara, Smoky Bacon, Peas, Almonds, and Basil from ‘Everyday Super Food’
Every week, Yahoo Food spotlights a cookbook that stands out from the rest. This week’s cookbook is Everyday Super Food: Recipes for a Healthier, Happier You by Jamie Oliver (Ecco), a chef, bestselling cookbook author, and star of numerous cooking shows. Read more about Yahoo Food’s Cookbook of the Week here.
Photograph: Jamie Oliver Enterprises Limited
By Jamie Oliver
Skinny Carbonara, Smoky Bacon, Peas, Almonds, and Basil
Serves 2
Humble little peas are a source of nine different micronutrients, and are especially high in thiamin, a B vitamin that helps our hearts to function properly.
7 ounces freshly podded or frozen peas
1 tablespoon flaked almonds
1 small clove of garlic
½ a bunch of fresh basil (½ ounce)
½ ounce Parmesan cheese
1 lemon
5 ounces whole-wheat spaghetti
1 slice of smoked bacon
olive oil
1 large egg
½ cup fat-free plain yogurt
Put a pan of boiling salted water on the heat for your pasta, dunk a sieve containing the peas into the water for just 30 seconds, then put aside, leaving the pan on the heat. Very lightly toast the almonds in a dry non-stick frying pan on a medium heat, then blitz until fine in a food processor. With the processor still running, peel and drop in the garlic, a pinch of sea salt, the basil leaves, the finely grated Parmesan, and the lemon juice. Blitz until it comes together, then pulse in the peas, to try and keep a bit of texture.
Cook the pasta in the boiling salted water according to the package instructions. Meanwhile, very finely slice the bacon and fry slowly in the frying pan with 1 teaspoon of oil on a medium-low heat until golden and crispy, then use a slotted spoon to transfer to paper towel, so the flavorsome fat stays in the pan. Scoop in three-quarters of your pea mixture to heat through.
Whisk the egg and yogurt together well. When the pasta’s done, reserving a cupful of cooking water, drain the pasta and toss straight into the pea pan, mixing well, then take the pan off the heat (this is very important, otherwise the egg will scramble when you add it, and we don’t want that). Pour in the egg mixture and toss until evenly coated, silky, and creamy, loosening with cooking water if needed. Taste and season to perfection, and serve topped with the remaining pea mixture and the crispy bacon. It might be skinny, but it’s beautifully light and delicious. Enjoy!
Reprinted with permission from Everyday Super Food by Jamie Oliver (Ecco).
More pasta recipes:
Béchamel Spaghetti from Claire Thomas
Truffle Whole-Grain Mac & Cheese from Kelis’ ‘My Life on a Plate’
Make a Frittata with Your Leftover Pasta
