MH Recipe: Spaghetti Carbonara With A Protein Twist
In probably the best news out this week, a new study published in the journal BMJ Open has found that pasta may actually help with weight loss. Yes. Pasta. Helpful in losing weight. Let that good news soak over you for a minute.
The study of 2500 people was designed to determine whether or not pasta was a factor in weight loss, and participants were asked to eat pasta instead of other carbohydrates such as bread, white rice and starchy vegetables. The pasta was then supplemented with low GI foods (ie. foods that keep you fuller longer). While experts are sure that the low GI supplement played a huge roll in the success of the experiment, over a 12 week trial period, participants lost an average of half a kilo each.
Ok. That’s not a lot we know, but they lost weight. And we’re clinging to that fact for dear life.
To celebrate this incredible news, we’re heading to the kitchen, and cooking up a twist on the traditional spaghetti carbonara, by topping the dish with a poached egg.
Ingredients
- 85g regular or whole wheat angel hair pasta
- 1 egg
- 1 strip bacon, chopped
- 1 tbsp freshly grated parmesan
- minced parsley for garnish
Method
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In a large pan of boiling, salted water, cook the pasta per package directions; drain.
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In a small pan of simmering water, gently crack in the egg. Cook, swirling the water, until the white firms up, 3-4 minutes.
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Meanwhile, return the large pan to medium heat; cook the bacon till crisp, 5 minutes. Drain most of the fat. Turn the heat to medium-low; add the pasta, mix and top with egg, Parmesan, parsley and freshly ground pepper. Feeds 1.
