Bacon & broccoli carbonara
Bacon & broccoli carbonara
649kcal Per person
40g Protein
74g Carbs
22g Fat
12g Fiber
Ingredients
- 3 ounces spaghetti, whole wheat (84 g)
- 6 ounces broccoli florets (frozen) (168 g)
- 2 slices bacon
- 1 clove garlic (5 g)
- 8 cherry tomatoes
- 1 handful spinach (25 g)
- 1 egg
- 1 ounce Parmesan cheese (28 g)
Preparing this recipe
- Cook the spaghetti according to the instructions on the package. Reserve 2 tablespoons of the pasta water and drain the rest.
- Steam or blanch the broccoli for 3-4 minutes until tender but still crisp.
- Slice the bacon, mince the garlic clove and halve the cherry tomatoes.
- Heat a large skillet over medium heat and cook the bacon until crispy. Remove the bacon from the pan and set aside, but leave the drippings in the pan.
- Add the garlic to the same pan and sauté for about 1 minute. Add the broccoli, cherry tomatoes and spinach. Cook for 3-4 minutes until the vegetables are tender and the spinach has wilted.
- In a bowl, whisk the egg with the cheese.
- Add the spaghetti to the pan with the vegetables. Remove the pan from the heat, pour in the egg mixture and quickly toss to coat the pasta. Add the reserved pasta water to create a creamy sauce.
- Season with salt and pepper to taste. Serve immediately.
Tip van FitChef
Top the carbonara with bacon and broccoli with fresh parsley for a burst of freshness and a hint of peppery flavor.
