Dinner in 25 Minutes: Skinny Carbonara With Peas, Almonds and Basil

Here's a pre- or post-holiday poser for you, prompted by this very recipe: At what point does a dish with "carbonara" in its name and some famously carbonara components become something else altogether? British food giant Jamie Oliver's healthful version inspires the question. On the traditional side, there are pasta, bacon, cheese, raw egg. Non-traditional: peas, almonds, lemon, basil, garlic, yogurt.The end result doesn't look so much like a carbonara or taste like it or come together like it. But it's tasty, and you probably have the ingredients on hand right now. Most likely, when you tell your tablemates you're cooking alla carbonara, they'll come running.Serve with a salad of peppery greens.Adapted from "Everyday Super Food," by Jamie Oliver (Ecco, 2015).2 servings
IngredientsKosher salt7 ounces (1 3/4 cups) frozen green peas5 ounces whole-wheat pasta, preferably linguine1 tablespoon sliced, skin-on almonds1 teaspoon olive oil1 slice smoky bacon, preferably thick-cut1 small clove garlicLeaves from 4 stems fresh basil2 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese1 lemon1 large egg1/2 cup plain low-fat or nonfat yogurtSteps1. Bring a pot of water to a boil over high heat. Add a generous pinch of salt, then the peas. Cook for about 20 seconds, then use a strainer or Chinese skimmer to transfer the peas to a colander to drain.2. Add the pasta to the boiling water. Cook according to the package directions.3. Meanwhile, toast the almonds in a medium dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned, shaking the pan as needed to avoid scorching them. Transfer to a food processor to cool.4. Line a small plate with a paper towel. Heat the oil in the same skillet over medium-low heat while you cut the bacon crosswise into very thin strips. Once the oil shimmers, add the bacon pieces. Cook for about 5 minutes, until just crisped. Transfer to the lined plate to drain; return the skillet to the stove top, off the heat.5. Add the peas, garlic, basil, cheese and a pinch of salt to the food processor. Cut the lemon in half; squeeze in its juice. Pulse just enough to create a chunky mixture, then transfer three-quarters of it to the skillet, stirring until just warmed through and combined with the oil in the pan.6. Whisk together the egg and yogurt in a bowl until well incorporated.7. Drain the pasta into a colander, reserving 1 cup of the pasta cooking water, then transfer the pasta to the skillet, stirring to coat. Pour the egg-yogurt mixture over the pasta and toss quickly, until well incorporated. Add just enough of the pasta cooking water to create a silky, creamy sauce. Taste, and add salt as needed.8. Divide between wide, shallow bowls. Top with equal amounts of the remaining pea mixture (from the food processor), and garnish with equal amounts of the bacon. Serve warm.Nutrition | Per serving: 530 calories, 26 g protein, 72 g carbohydrates, 16 g fat, 5 g saturated fat, 110 mg cholesterol, 460 mg sodium, 12 g dietary fiber, 11 g sugar© 2015 The Washington Post