Spring Carbonara with Green Beans and Spinach
Used in this recipe
Recipe: Bay’s Kitchen
This carbonara is greener than the Roman original: green beans, spinach, basil and mint go in, and lemon zest and a squeeze of juice keep it fresh. As with a classic carbonara, you make the sauce with egg yolks, cheese and a little pasta water, and no cream at all.
The pancetta is fried in Fody Garlic-Infused Olive Oil. Garlic’s fructans are water-soluble and don’t pass into the oil, which is why it stays low FODMAP. A splash of stock made without onion adds depth.
Method
- Tear the basil and mint, setting a few leaves aside for later. In a small bowl, mix the egg yolks, Parmesan, the rest of the herbs and the finely grated lemon zest. Add a good squeeze of lemon juice and plenty of black pepper.
- Cook the spaghetti in plenty of salted water until al dente, following the packet instructions.
- Meanwhile, heat the garlic-infused oil in a large frying pan and fry the pancetta for 4 to 5 minutes until crisp at the edges. Pour in the stock and let it bubble for a few minutes.
- Steam the beans for about 2 minutes until just tender, or add them to the spaghetti for the last 2 minutes of cooking. Toss the beans and spinach with the pancetta until the spinach wilts.
- Drain the spaghetti, keeping back a little of the cooking water. Tip the pasta into the frying pan with a splash of the water and take the pan off the heat. Straight away, add the egg mixture and toss with tongs until everything is coated and glossy.
- Divide between plates and finish with the reserved herbs, more pepper, a little lemon juice and extra Parmesan.
Tips
- Some brands of pancetta and bacon lardons are seasoned with garlic. Check the ingredients list, or use air-dried ham cut into strips instead.
- Any stock without onion and garlic can stand in for the Massel. For what to check on the label, see our article on low FODMAP stock.
- Parmesan matures for a long time, which leaves it with virtually no lactose.
