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SERVES

4

Turkey and Bacon Carbonara

INGREDIENTS

4 medium eggs

60g grated parmesan (65 calories per serving)

Salt and pepper

Low calorie spray olive oil

4 maple cure bacon medallions

1 packet Mallons low fat turkey sausages, skin removed (64 calories per serving)

1 garlic clove, crushed

3 large courgettes, cut into fine strips

 

For the salad:

1 tablespoon Balsamic vinegar

1 teaspoon stevia (natural sweetener)

A handful of wild rocket

A few cherry tomatoes, cut into quarters

METHOD

Whisk the eggs, parmesan, salt and pepper in a bowl and set aside.

Spray a very large frying pan with oil and fry the bacon until crisp, then add the turkey sausage meat and stir continuously to break the meat up as it browns, cook for 5 – 6 minutes, then add the crushed garlic and cook for another few minutes. Meanwhile, bring a large saucepan of slightly salted water to the boil, then plunge the courgette strips into the water and cook for 1 minute until slightly soft. Drain and tip the courgette strips straight into the frying pan. Remove the pan from the heat and stir in the whisked eggs and parmesan mixture, as you stir, the heat of the courgettes and meat will cook the eggs and melt the cheese and create a creamy sauce.

Mix Balsamic vinegar and stevia together until the sweetener dissolves and drizzle over rocket leaves and cherry tomatoes.

Spoon the turkey carbonara into large warm serving bowls and serve the salad on the side.