ItalianRoman
Carbonara Light
by Manu Food · 60K subscribers on YouTube
A light version of carbonara using turkey breast instead of guanciale, whole wheat pasta, and a creamy ricotta sauce coloured with saffron. Ideal for those on a diet who still crave the classic flavour.
- Difficulty
- easy
Ingredients
6 items- Fesa di tacchinoSliced into strips
- Whole Wheat SpaghettiWhole wheat spaghetti
- 1 tspSaffronDissolved in hot water
- Fiore di RicottaFresh ricotta (drained)
- Pecorino RomanoGrated, to taste
- Black PepperTo taste
Method
- Slice the turkey breast into strips.
- Sauté the turkey strips in a non-stick pan without oil until lightly charred.
- Cook the whole wheat spaghetti in salted boiling water until al dente.
- In a small glass, dissolve a teaspoon of saffron in a little boiling water.
- In a bowl, mix the ricotta with the dissolved saffron, black pepper, and a bit of grated pecorino.
- Drain the pasta and add it to the bowl with the ricotta cream. Mix well to combine.
- Serve with the turkey strips, extra pecorino, and black pepper.
