Pasta Carbonara a la Eva with White Turnip

A low-fat carbonara from Dr Eva Orsmond.

Ingredients


  • 5 ml olive oil
  • 150 g white turnip
  • 100 g ham (cut into thin cubes)
  • 1 egg yolk
  • 30 g low fat soft cheese
  • vegetable or beef stock
  • black pepper
  • 2 cloves garlic (crushed)
  • pinch of nutmeg
  • 75 g pasta
  • a little boiling water from the kettle
  • a few shavings of parmesan

Method

  1. Heat at least one litre (1000ml) of water to boil the pasta.
  2. While the pasta is boiling (approx 12-15 minutes), peel and slice the white turnip into very thin strips.
  3. Heat the oil in a non stick pan and add the turnip and stock cube melted in a little boiling water from the kettle. Cover with a lid and simmer for a few minutes to soften the turnip.
  4. Add the ham into the pan with the turnip and the garlic. In a bowl, mix the egg yolk with the low fat soft cheese.
  5. When the pasta is cooked, drain and add to the hot turnip and ham mixture.
  6. Pour the egg and soft cheese mixture over the pasta, turnip andham mixture.
  7. The egg is not suppose to scramble but should stay like sauce.
  8. Sprinkle with black pepper, nutmeg and shaving of parmesan cheese and serve.
  9. Almost as nice as Real Carbonara but half of the calories!




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