Of all the clean recipes I’ve found, made or been given this is the one I’m the most proud of. I’ve taken the traditional carbonara recipe and with a few simple changes made it clean and healthy. This meal is the poster child of easy, clean and delicious!
Carbonara was my favourite food in my non-clean life, and I’ve always been devastated over having to give it up – well no more. Clean and Healthy all the way! Enjoy 🙂
Use spelt or wholewheat spaghetti for this dish. Courgette noodles do work but you’ll have to cook a bit longer to make sure the ‘cream’ doesn’t get too runny.
- 2 x eggs
- 4-5 heaped tbs x nutritional yeast (a vegan nutty alternative to cheese for sauces etc)
- 3 x rashers turkey bacon
- 2 x clove garlic, chopped finely
- 1 x tsp salt
- 1-2 x tsp cracked black pepper
In a frying pan, fry your garlic and turkey bacon over a medium heat. At the same time, boil your spaghetti.
While these bits are cooking, whisk the eggs in a small bowl. Add the nutritional yeast, salt, pepper and mix well.
Once the spaghetti is cooked, drain using a colander.
Turn the heat right down on the bacon pan, and add the spaghetti. Mix well using a wooden spoon to get the spaghetti coated in the meat and garlic flavours.
Pour the egg mixture over the spaghetti and quickly stir stir stir, making sure the spaghetti is fully covered in the egg mixture.
Keep stirring – the residual heat in the spaghetti and the pan will cook the egg through.
Once the sauce thickens it has cooked, so serve immediately. This is about 1-2 minutes.
Devour and enjoy.