Athletes Linguine Carbonara

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Nobody can be perfect. It is important to learn from your mistakes and correct them”Kumar Sangakkara

It is National Healthy Eating week this week and I thought I’d begin the week by sharing this particular recipe with you.

A medditerranean diet is the best recommended diet for us all, not just because it helps ease anxiety and depression and contributes to all around good health. These diets also help us manage our weights better, whilst lowering the risks of us developing heart diseases, certain types of cancers and also diabetes.

Pasta is the main staple of any medditerranean diet and many of these health benefits can be found in Pasta. When consumed the right way and in the medditerranean way, Pasta can help towards reducing risks of being overweight and obesity too.

This is the perfect dish with the onion and peas mixed in the with it. Onion improves our digestive systems and it is alleged they are good for healthier skin. They also regulate our blood, improving immunity and most importantly for an athlete, help reduce the risks of inflammation after competition.

Peas are not only a great vegetable for improving digestion and the general health of the stomach, but they also contain a surprising amount of protein and can be great for building and maintaining healthy bones. They can even boost our moods and lower bad cholesterol or maintain healthy levels.

 

3 slices bacon, chopped ( 123 Calories, 9g Fat, 0g Carbs, 9g Protein)

151g Linguine ( 240 Calories, 10.5g Fat, 49.5g Carbs, 7.5g Protein)

½ onion, chopped ( 38 Calories, 1g Fat, 8g Carbs, 1g Protein)

2 large eggs ( 172 Calories, 11g Fat, 0g Carbs, 13g Protein)

¼ teaspoon salt

½ teaspoon ground black pepper, plus more to taste

1 cup frozen peas ( 54 Calories, 1g Fat, 7g Carbs, 5g Protein)

1/2 cup grated Parmesan cheese ( 39 Calories, 3g Fat, 0g Carbs, 3g Protein)

1 tablespoon chopped fresh flat-leaf parsley ( 36 Calories, 1g Fat, 6g Carbs, 3g Protein)

 

1) Bring a large pot of water to a boil over high heat. Cook the Linguine according to the packet instructions.

2) Meanwhile, in a large wok or pan, add the bacon and cook until the bacon is browned and crispy. Once cooked, remove the bacon to a plate lined with a paper towel. Set aside. Dab it with another paper towel in order to soak up any excess oil or fat in to the paper towel. Cut the bacon in to thin slices.

3) Return the wok or pan to the stove over and add the onion and cook, stirring until the onion is softened and beginning to yellow and brown.

4) Simultaneously, whisk the eggs well in a bowl with a fork and season with salt and pepper.

5) Two minutes before the spaghetti is done, add the peas to the Spaghetti.

6) Once cooked, drain the spaghetti and peas in a colander and return to the still-hot pot but retain 1/2 cup of the cooking water.

7) Immediately add the eggs, reserved ½ cup cooking water, onion, bacon and parsley. Mix well until all the Linguine and sauce are well and truly mixed.

8) Serve sprinkled with the Parmesan.

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