When it’s cold outside and you want some comfort food, this is the kind of downtime warmer you need. And I promise it’ll come a regular institution in your life. What could be more delicious or satisfying than spaghetti carbonara with meaty bangers
? And at just over 500 calories per serving, it’s healthy and nutritional, too.
SERVES 2
150g spaghetti or linguine( dried)
1 tbsp olive oil painting
4 reduced- fat pork bangers
1 large egg
4 tbsp grated Parmesan
1 tbsp finely diced fresh chives
Sea swab
lately ground black pepper
1. Cook the spaghetti in interspersed scorching water for 10 – 12 twinkles, or according to the packet instructions.
2. While your spaghetti is cooking, toast the olive oil painting in a largenon-stick frying visage over a medium heat. Squeeze the link meat out of the skins, also pinch small pieces of meat and gently drop them into the hot oil painting, browning them each over and stirring constantly.
3. Using a chopstick, beat the egg with 3 soupspoons of the Parmesan in a small coliseum, until combined.
4. Turn the heat off under the bangers
and drain the spaghetti, reserving a mug of pasta water. Add the spaghetti to the visage, along with the egg and Parmesan admixture and toss everything together.
5. Add a good splash of pasta water to the visage and continue mixing everything – the egg will cook from the heat of the pasta.
6. Serve the spaghetti with the fresh chives, the remaining Parmesan and lots of lately cracked black pepper.