Carbonara and Vegetable Ribbon Saute - Free on Extra Easy

Free on Extra Easy

Vegetable Ribbon Saute (for the 1/3 of plate of veg)

Few squirts of FryLight

2 garlic cloves, cut into slivers

1 medium courgette
1 medium carrot
1/2 onion, thinly sliced, lengthwise
1/2 red bell pepper, sliced into thin strips
salt and pepper to taste
1 small tomato, diced

Using a vegetable peeler, peel thin strips from both the courgette and carrot until you can't peel off anymore and have just a little end left to snack on.  Set "ribbons" aside.  In a large saute pan, heat Frylight over medium heat.  Toss in slivers of garlic and saute, stirring frequently to prevent from browning.  When garlic is fragrant (30 seconds to 1 minute) add in onions and peppers.  Saute until onions are slightly browned and begin to soften.  Add in ribbons of courgette and carrot, season with salt and pepper and continue to saute a couple more minutes or until vegetables are crisp- tender.  Remove from heat.  Stir in diced tomato.
Serve as a side dish or on top of pasta carbonara.

Pasta Carbonara
(serves 2 ) 
200g long pasta (spaghetti or tagliatelle)
2 eggs
28g Parmesan cheese, grated (from Healthy Extra A)
1/2 teaspoon garlic powder
1/2 cup water reserved from cooking the pasta
Four slices of thick-cut bacon (all visible fat removed)
1/2 cup of peas
5-10 mushrooms
fresh ground pepper (lots of it) and salt to taste

Boil a large pot of water and cook the pasta and frozen peas.  When you drain the pasta, make sure to reserve some of the cooking liquid.  Return pasta to the pot and keep warm.  While the pasta is cooking, cook bacon until it is crispy.  Remove from heat, drain on paper towels and once cool enough to handle, crumble into bite-sized pieces. Also while pasta is cooking, in a bowl or measuring cup, break eggs and scramble with a fork until thoroughly combined.  Stir in cheese and garlic powder. While stirring the egg mixture constantly, slowly add the half cup of hot pasta water.  This will help keep the eggs from scrambling when added to the pasta.  

Meanwhile spray some FryLight in a frying pan and cook off the mushrooms which will be later added to the main dish

Put the pot of drained pasta on a burner over medium heat.  Pour the egg mixture over the pasta, tossing constantly and rapidly, until pasta is completely coated and the sauce becomes creamy (it will happen almost immediately).  Remove from heat.  If sauce is too thick, add half and half and stir to combine.  Season with a lot of fresh ground pepper and a little salt.  Toss in bacon pieces and cooked mushrooms, stir one final time and serve immediately.  Garnish with additional Parmesan cheese or top with vegetable ribbon saute

** I sometimes add in a tablespoon of Elmlea Single Cream with the egg and cheese mixture which adds 1.5 syns onto the value**