Lighter PASTA

Adding veg boosts the good-for-you factor and the flavour too

- Rose fooks

Lighter carbonara with smoked fish

This is a lightened-up version of the creamy Italian classic, with extra omega-3 benefits.

SERVES 4

PREP 10 mins COOK 10 mins

350g penne pasta

125g frozen peas

1tsp olive oil

1 large garlic clove, sliced

70g smoked fish, drained (we used tinned mackerel)

3 medium free-range egg yolks

30g half-fat soft cheese

40g Parmesan, grated, plus extra to serve

Small bunch fresh chives, snipped, to serve

1 Bring a large pan of salted water to the boil. Cook the pasta according to the pack instructions, adding the peas for the last few minutes. Drain, reserving 50-100ml of the pasta water; set aside.

2 Meanwhile, add the oil to a large frying pan and fry the garlic for 2 mins until infused. Stir through the smoked fish, and cook for a further 2 mins.

3 Beat the egg yolks in a medium-sized 3 bowl with the soft cheese and bowl with the soft cheese and Parmesan. Season with salt and plenty of pepper.

4 Add the pasta and peas, and the egg mixture to the frying pan, and gently toss over a medium-low heat with the extra pasta water until warm, glossy and thickened.

5 Serve in bowls with an extra grating of Parmesan, the snipped chives and more pepper.