Member recipe
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Bean Pasta Carbonara

By Protein Food (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2
NUTRITIONAL DATA P/S: Cals481, p56g, c16g, f18g, fibre 12g High protein carbonara using bean pasta. I like chickpea or mung bean but if you don't have bean pasta sub for regular pasta. Recipe is very calorie friendly to lighten up carbonara with lots of flavor.
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Ingredients

  • 80g (1/2 large) Onion, diced
  • 30g Garlic, minced
  • 150g Bacon lean, diced
  • 200g Mushrooms, sliced
  • 100g Pasta, Chickpea Fettuccine

Sauce

  • 80g (1/2 large) Onion, diced
  • 30g Garlic, minced
  • 150g Bacon lean, diced
  • 200g Mushrooms, sliced
  • 100g Pasta, Chickpea Fettuccine
  • 2 large (60g) eggs
  • 50g Ricotta, light
  • 40g Parmesan Cheese, grated (grate 10g extra for garnish)
  • 5g Parsley, chopped (set aside some for garnish)

Garnish

  • 80g (1/2 large) Onion, diced
  • 30g Garlic, minced
  • 150g Bacon lean, diced
  • 200g Mushrooms, sliced
  • 100g Pasta, Chickpea Fettuccine
  • 2 large (60g) eggs
  • 50g Ricotta, light
  • 40g Parmesan Cheese, grated (grate 10g extra for garnish)
  • 5g Parsley, chopped (set aside some for garnish)
  • Parmesan Cheese
  • Parsley

Method

  • STEP 1
    Sauté onions with garlic then add bacon and mushrooms. Cook until mushrooms soften.
  • STEP 2
    Mix together eggs, ricotta, cheese and parsley. Place aside.
  • STEP 3
    Cook pasta as per directions.
  • STEP 4
    When pasta has cooked drain, add in bacon and mushroom mix in pot. Then stir in sauce over a low heat until sauce has combined.
  • STEP 5
    Garnish with grated parmesan and parsley.
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