I have had a few requests for a healthy and tasty carbonara recipe so I thought it was about time I obliged! Now I’m not the biggest fan of carbonara as I find it rather carb heavy and plain so I decided to pump up the taste factor as well as the veg component and the result was delicious and tasted exactly like something you would have in a restaurant. The gorgonzola added a lovely distinctive flavour which both the OH and I really enjoyed but if you don’t like gorgonzola, feel free to replace this with some low fat crème fraiche. This was my first time cooking with kale and I really enjoyed it. It added a lovely texture to the dish and a lovely pepperiness (plus its so good for you!!)

Smoked Bacon, Kale and Gorgonzola Pasta

Serves 2 = 13sp per serving (Flex)

Ingredients

100g tagliatelle

150g kale

5 smoked bacon medallions (I used Sainsbury’s), roughly chopped into bitesize chunks

½ large onion, finely chopped

Small box of mushrooms, sliced

3 garlic cloves, peeled and finely chopped

75ml white wine (optional)

1 bay leaf

¼ tsp crushed chillies (optional, we like things with a little kick)

80g gorgonzola, roughly chopped into large chunks

2 tbsp light single cream (I use Elmlea)

Method

Pop the pasta on to cook. When it has four minutes left, throw in the kale. Once cooked, drain.

Meanwhile take a large frying pan, spray with 1kal and add the bacon. Fry for around 5 minutes until it starts to go a little crispy. Add the onions and fry until soft (another 5-6 minutes), then add the mushrooms and garlic frying another 2 minutes. Add the wine and bay leaf and simmer until the wine has reduced by half. Then add the gorgonzola and leave to melt into a lovely sauce. Then add the crushed chillies and cream, stir and season to your taste (I like a little salt and a good twist of black pepper). Simmer on low for a few minutes until the sauce thickens a little. Then tip in the cooked pasta and kale, tossing together until the pasta is well coated. Leave to simmer another minute and serve.

Enjoy!