healthy Carbonara

Ingredients

• 150g wholewheat radiatori pasta

• 1 rasher smoked streaky bacon, sliced

• 1 tsp olive oil

• 2 garlic cloves, crushed or grated

• 200g sliced kale

• 1 small pinch (approx.) sea salt, to season

• 0.5 lemon, for squeezing

• 1 egg plus one yolk

• 25g grated parmesan, plus extra to serve (optional)

• 1 grating of nutmeg

2 servings

Calories~575 kcal

Protein~28 g

Carbs~63 g

Fat~23 g

Fiber~10 g

Sugar~4 g

Total recipe

Calories~1,150 kcal

Protein~55 g

Carbs~125 g

Fat~45 g

Fiber~20 g

Sugar~8 g

Method

• Step 1

  Cook the pasta in boiling salted water for 7 mins until al dente.

• Step 2

  Fry the bacon in the oil over a medium heat for 3 mins until crisp at the edges. Add the garlic and fry for 30 secs. Add the kale; stir-fry for 3-5 mins until wilted. Season with sea salt, pepper and a good squeeze of lemon.

• Step 3

  In a bowl, beat the whole egg with the egg yolk, parmesan, nutmeg and a grind of black pepper. Drain the pasta, reserving half a mug of pasta water. Take the greens off the heat, add the pasta, then pour over the egg mixture; toss, adding enough pasta water to create a loose sauce. Serve with extra pepper and parmesan, if liked.