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.
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Showing items 1 to 6 of 6
- 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.
