This version of an all-time favourite makes use of lower-fat dairy products and dry-cured ham instead of bacon to make a healthier dish with no compromise on flavour. To complete the meal, a salad suggestion is included as part of the recipe, but you can always make your favourite leafy accompaniment if you prefer.
For a meat-free version, briefly cook 8 finely shredded large sage leaves in 15 g (½ oz) butter in the empty pasta pan before adding the egg mixture. * Instead of roasting the tomatoes for the salad, they can be grilled. Preheat the grill to high. Sprinkle the tomato halves with the garlic and oil, but not the basil, and grill for 5 minutes. Add the basil to the salad leaves. * Reduced-fat crème fraîche or even low-fat quark can be used instead of cream. Both of these will contribute a slightly tangy flavour to the dish. They will also reduce the saturated fat content.
Serving an interesting salad as an important part of a meal is a good way to avoid over-indulging in fatty foods. * Pasta scores healthily low on the Glycaemic Index, which means that it breaks down slowly into glucose and glycogen in the body, providing long-lasting energy.
A, B1, B12, niacin, calcium * B2, C, folate, copper, potassium, zinc * B6, E, selenium
Tried this last night, took about 45 mins, had to substitute some of the ingredients - used bacon instead of ham, milk instead of cream, cheddar instead of ricotta & parmesan, and it tasted great. I would definitely cook it again using the specified ingredients!! - 04 Mar 2009