Guilt Free Carbonara

Sometimes, when we work really hard and perhaps we are having a hard time in general it’s easy to start craving comfort food. When it’s really strong the urge can be very hard to resist and so the best tactic is usually to give in and stop stressing. We can make up for our “indiscretions” tomorrow.

Also, it has to be said that sometimes when we get cravings it might be simply be that we haven’t been eating enough to support our daily activities. In the quest to achieve the ultimate beach body it’s not uncommon for people to cut back the calories too much and for too long. This can be counter productive and even prevent us from reaching our goals and so, once again, it’s a good idea to “cheat” for a meal or a day to actually keep us, happily, on track.

Having been born and raised in Italy I often resort to pizza, red wine and pasta for comfort but always with an eye to staying within the boundaries of healthy eating so I get the best of both worlds.  😉

Below is my version for a (almost) guilt free carbonara.

Print Recipe
Guilt Free Carbonara
My almost guilt free version of the classic Carbonara recipe.
Image of a bowl of pasta carbonara
Course Main Dish
Cuisine Italian
Prep Time 10 min
Cook Time 20 min
Servings
serving
Ingredients
  • 75 g Gluten Free Pasta Penne or Fusilli
  • 2 rashers Smoked Bacon
  • 2 Eggs Large, Free range
  • 150 g Spinach Leaves
  • 10 g Butter Unsalted
  • 15 g Cheddar Cheese Extra mature
Course Main Dish
Cuisine Italian
Prep Time 10 min
Cook Time 20 min
Servings
serving
Ingredients
  • 75 g Gluten Free Pasta Penne or Fusilli
  • 2 rashers Smoked Bacon
  • 2 Eggs Large, Free range
  • 150 g Spinach Leaves
  • 10 g Butter Unsalted
  • 15 g Cheddar Cheese Extra mature
Image of a bowl of pasta carbonara
Instructions
  1. Fill a medium sized pot with fresh water and bring to the boil, add some sea salt and then the pasta. Let it simmer and stir from time to time.
  2. Meanwhile in a small pan melt the butter and allow to go brown-ish, add the spinach and let them wilt for a couple of minutes. Cut the bacon rashers into small chunks and add to the spinach and let it go slightly crunchy. Whisk one of the eggs in a bowl and then add to the bacon and spinach. Keep on stirring until the content of the pan resembles a tricolore scrambled egg.
  3. Depending on manufacturer it can take up to 20 min for the past to be perfectly "al dente". You have to be very careful at this stage as gluten free pasta has a habit of resembling concrete up until a few nanoseconds before it starts to disintegrate. So after 12 min of it cooking you need to keep checking for progress. When the pasta is ready remove the pot from the hob, drain the pasta and chuck into a large bowl.
  4. Dump the content of the pan on the pasta and stir carefully. Quickly add the other egg and keep on stirring until both pasta and bacon are coated in egg. Add the previously grated cheese and stir the pasta a bit more then, finally, add salt and pepper.
  5. Best enjoyed with a glass of red wine.
Nutritional Information
  1. Energy: 758 KCal
  2. Protein: 45 g
  3. Carbs: 55 g
  4. Fat: 39 g
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