Skinny Carbonara with Peas, Almond and Basil

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette- Adapted from Everyday Super Food by Jamie Oliver

Serves 2 people

Categories: Pasta- Pasta Sauce- Pizza

Ingredients

  • Kosher salt
  • 1 3/4 cups frozen green peas
  • 5 oz. whole-wheat pasta, preferably linguine
  • 1 Tbsp. sliced, skin-on almonds
  • 1 tsp. olive oil
  • 1 slice smoky bacon, preferably thick-cut
  • 1 small clove garlic
  • leaves from 4 stems fresh basil
  • 2 1/2 Tbsp. freshly grated Parmigiano-Reggiano cheese
  • 1 lemon
  • 1 large egg
  • 1/2 cup plain yogurt

Directions

  1. Bring a pot of water to boil. Add generous pinch of salt, then the peas. Cook for20 seconds, then use a strainer or Chinese slimmer to transfer the peas to a colander to drain.
  2. When the water returns to a boil, add the pasta and cook according to the package directions.
  3. Meanwhile, toast the almonds in a medium-low heat until fragrant and lightly browned, shaking the pan as needed to avoid scorching. Transfer to a food processor to cool.
  4. Line a small plate with a paper towel. Heat

  5. the oil in the same skillet over medium-low heat while you cut the bacon crosswise into very thin strips.

  6. Once the oil shimmers, add the bacon pieces. Cook 5 minutes or until just crisped. Transfer to the lined plate to drain; return the skillet to the stove top, off the heat.
  7. Add the peas, garlic, basil, cheese and a pinch of salt to the food processor. Cut the lemon in half; squeeze in its juice.
  8. Pulse just enough to create a chunky mixture, then transfer 3/4 of it to the skillet, stirring until just warmed through and combined with the oil in the pan.
  9. Whisk together the egg and yogurt in a bowl until well-incorporated.
  10. Drain the pasta into a colander, reserving 1 cup of the pasta cooking water, then transfer

  11. the pasta to the skillet, stirring to coat. Pour the egg-yogurt mixture over the pasta and toss quickly, until well-incorporated. Add just enough of the pasta cooking water to create a silky, creamy sauce. Taste, and add salt as needed.

  12. Divide between wide, shallow bowls. Top with equal amounts of the remaining pea mixture (from the food processor), and garnish

  13. with equal amounts of the bacon. Serve warm.

Email to a friend | Print this recipe | Back