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Recipe - Healthier No-pasta Carbonara

Updated: Oct 1, 2018

A lighter version of everyone's favourite pasta dish, this 20-minute carbonara replaces pasta with sweet potato.

INGREDIENTS

•1 egg, plus 1 egg yolk, extra

•60ml (1/4 cup) pouring cream

•20g (1/4 cup) finely grated pecorino or parmesan, plus extra to serve

•2 teaspoons extra virgin olive oil

•3 slices prosciutto, fat trimmed, coarsely chopped

•500g sweet potato, cut into noodles using a spiraliser

•Pinch of dried chilli flakes (optional)

•Fresh continental parsley leaves, to serve


METHOD

Step 1

Use a fork to whisk the egg, egg yolk, cream and pecorino or parmesan in a small bowl until combined. Set aside.

Step 2

Heat the oil in a large, deep frying pan over medium-high heat. Add the prosciutto and cook, stirring, for 2 minutes or until golden.

Step 3

Add the sweet potato and chilli, if using. Cook, tossing with tongs, for 3 minutes or until softened but not completely wilted. Remove pan from the heat.

Step 4

Pour egg mixture into the pan and toss quickly to coat noodles. The mixture should coat the noodles evenly and cook to a creamy consistency. Divide among serving bowls and top with parsley and extra pecorino. Season.


Recipe adapted from taste.com

NUTRITION INFORMATION – Serves 2

1079.8 kj ENERGY 15.3g FAT TOTAL 7.2g SATURATED FAT

3.4g FIBRE 12.2g PROTEIN 151.9mgCHOLESTEROL

389.3mg SODIUM CARBS (SUGAR) 6.8g CARBS (TOTAL) 16.3g