Good Lifestyle

Spaghetti Carbonara is theItalians' Take the bacon and eggs. This is comforting food at its end: simple, unpretentious, soulmate. The only problem is that a bunch ofBacon-Strewn pasta will not gain a nutrition price. Add to this the fact that most American restaurants add thick cream to Carbonara - a huge no-no in Italy - and things are even worse. Lighten the dish, we added a good amount ofcourgette, which is cut into long thin ribbons to imitate thepulp shape and help you reduce the general amount ofnoodles. Beyond the cutting calories, however, this adds a soft hazelnut to this classic for a healthy and copious upgrade.

Nutrition:370 calories, 8 g of grease (3 g saturated), 960 mg of sodium

Serve 4

You will need

10 ozspaghetti
6 band bacon, cut into 1/2 "pieces
1 medium yellow onion, diced
1 big zucchini, slices in thin ribbons
2 clovesGarlic, sliced
Black salt and pepper
2 eggs
Pecorino or Parmesan for the grid
1 handful of chopped fresh parsley

How to do it

1. Bring a large salt water pot into a boil.
2. Add the pasta and cook up to Al Dente (usually about 30 seconds to one minute less than packaging instructions).
3. While pasta are cooking, heating a large medium heat jump bar.
4. Add the bacon and cook until crisp, about 5 minutes.
5. Transfer the bacon to a plate bordered with paper towels.
6. Discard everything except a thin film of the grease of the pan.
7. Add the onion, zucchini and garlic and cook for 5 to 7 minutes until soft and slightly browned.
8. Stir in the bacon and season with a little salt and a lot of coarse black pepper.
9. Drain the pasta, using a coffee cup to save a few ounces of cooking water.
10. Add the pasta directly to the seabed bin and mix.
11. Incorporate enough pasta water so that a thin layer of humidity clings to noodles.
12. Remove the two eggs from the heat and cracked directly into the pasta, using pliers or two forks to reach a distribution itself.
13. Divide pasta from four bowls or hot plates and high with grated cheese and parsley.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!