Spaghetti carbonara

WITH students returning to or starting university, I thought I would share another uni-inspired recipe.

This carbonara is so quick and easy, and less time cooking means more time studying.

Ingredients:

200g wholewheat spaghetti 150g pancetta or streaky bacon, finely diced

100g spinach or kale, chopped 100g button mushrooms 2 egg yolks 100ml single cream 50g grated Parmesan 1tbsp olive oil

Seasoning

Method:

In the normal way, cook and drain your pasta, reserving some of the starchy liquid.

Meanwhile, whisk the egg yolks together in a bowl, add to this the cream, grated Parmesan and spinach, season with salt and pepper.

Heat the olive oil in a large heavy bottom pan over a low heat, very gently fry the pancetta or bacon until crispy, add the mushrooms and sauté.

Drain the spaghetti and add it to the pan while still dripping wet.

Pour the creamy sauce mix over the top and mix.

After one minute, remove from the heat, continue to toss the spaghetti in the sauce until the sauce thickens, add a little of the pasta liquid if you prefer your carbonara saucier.

Serve and enjoy!

Wholewheat spaghetti is a great source of dietary fibre and benefits from potassium, calcium, magnesium, niacin and even zinc.

Kale and spinach are vitamin and mineral rich, including vitamins A, B’s, C, K1, folic acid, iron and calcium. Mushrooms are anti-inflammatory, low in calories and rich in B vitamins, selenium and copper.

Lesley is studying nutrition & health at Edge Hill University and co-owns Roberto’s Italian on Southport’s Ocean Plaza.

For more of her recipes, go to: Twitter @LYatesNutrition or Facebook.com/robertossouthport and www.robertositalian.co.uk