EIWITRIJK RECEPT · FASE 2 · DINER

Light lentil pasta carbonara

A light carbonara based on lentil pasta, ideal for Phase 2 with plenty of protein and little fat.

20 min totaal 1 portie 460 kcal p.p. 38 g protein

Light lentil pasta carbonara gives an Italian classic a smart, lighter twist. Instead of heavy cream, the creamy sauce here comes from beaten eggs and grated Parmesan, which wrap themselves silkily around the fibre-rich lentil pasta. With crispy bacon and a hint of garlic you taste all the comfort of a proper carbonara, but in a more sensible version.

For Phase 2 this dish is excellently balanced. The lentil pasta delivers quality carbohydrates and fibre, whilst egg, Parmesan and bacon together provide almost 40 grams of protein. That combination of protein and slow-release carbohydrates keeps your blood sugar stable and your fullness high, so this protein-rich carbonara forms an ideal part of a protein diet without feeling like you're compromising.

Lovely with a crispy salad of rocket and halved cherry tomatoes, or with an extra grind of black pepper and some fresh parsley for a fresh touch.

Zo maak je het

  1. Cook the lentil pasta according to the packet instructions until just cooked and reserve a splash of cooking water.
  2. Meanwhile, fry the bacon until crispy with the garlic.
  3. Whisk together the egg, egg white and Parmesan with pepper.
  4. Toss the drained pasta through the bacon and remove the pan from the heat.
  5. Quickly stir through the egg mixture with a splash of cooking water until creamy.
  6. Sprinkle with parsley and serve immediately.

Bewaren

Carbonara is best eaten fresh, as the egg sauce can split when stored. Keep leftovers cool for just one day and reheat very gently with a splash of water.

Variatietips

Replace the bacon with lean smoked sausage strips or smoked chicken. A handful of peas stirred through makes the dish a bit greener and fresher.

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