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Bean Pasta Carbonara
Serves 2
Easy
Prep:
Cook:
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.
Skip to 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.
