Green Carbonara with Crispy Bacon
Creamy carbonara elevated with healthy greens paired with crispy bacon. This is such an easy way to add in some extra nutrients, reducing the carbohydrate content in the pasta and using zucchini noodles instead. You hardly notice it, there’s just enough pasta to satisfy any pasta cravings you may have! Enjoy!
This recipe is in collaboration with Butcher Crowd
featuring their Free-Range Nitrate-Free Bacon.
Servings: 2
Ingredients
150g Fettucine
Extra Virgin Olive Oil, drizzled
1 Leek, diced
1 Garlic Clove, mined
180g Free-Range Nitrate Free Bacon, diced
½ cup Peas
4 Asparagus, sliced into thirds
1 Zucchini, peeled
Fresh Parmesan, to serve
Fresh Parsley, finely chopped to serve
Carbonara Sauce
2 Free Range Eggs
2 tbsp Cream of choice (or milk is fine too)
2 tbsp Parmesan, grated
1 tsp Garlic Powder
Method
1. Cook fettucine as per packet instructions, when draining reserve ¼ cup pasta water.
2. Meanwhile, heat a frying pan and drizzle with oil.
3. Add leek and garlic and cook until softened.
4. Add bacon and asparagus and cook until bacon is crispy.
5. Add peas and cook until heated through.
6. Meanwhile, combine eggs, cream, parmesan and garlic powder in a bowl.
7. Return pasta once cooked to the saucepan, adding the retained pasta water. Add the carbonara sauce, zucchini and bacon mixture. Stir to combine.
8. Serve carbonara topped with parmesan and parsley.