Spaghetti Carbonara
This hearty, no-frills dish will not only ignite your metabolism but adds fiber to help aid in digestion (don't forget the parsley), and it helps to boost your HDL (your handy dandy lipoproteins). And... since it's so easy to make you will be enjoying this Italian favorite in no time at all.
Fast Metabolism Cleanse, Days 1-3 | Serves 4
Prep time: 25 minutes | Total time: 25 minutes
INGREDIENTS
4 ounces uncooked brown rice spaghetti
8 ounces nitrate-free turkey bacon, chopped
2 eggs, lightly beaten
1 Tablespoon chopped fresh parsley
1 Tablespoon fresh lemon juice
1 teaspoon grated lemon zest
Sea salt ( to taste)
Freshly ground black pepper (to taste)
Side salad of 8 cups (or more) leafy greens with fresh veggies
DIRECTIONS
- Cook the spaghetti according to package instructions. When the spaghetti is al dente, drain it, but reserve the pasta water.
- When the spaghetti is cooked, sauté the bacon in a nonstick pan over medium heat until browned and crisp. Remove the pan from the heat. Remove the bacon with a slotted spoon and set it aside.
- With the pan still off the heat, add 1/2 cup of the reserved pasta water (this will cool down the pan a bit). Add cooked spaghetti to the pan. Stir in the beaten egg, parsley, lemon juice, lemon zest, and sea salt and pepper to taste. Continue stirring gently, off the heat, until the egg coats the pasta. Transfer the contents of the skillet to a bowl, top with the cooked bacon, and serve with salad.
This hearty, no-frills dish will not only ignite your metabolism but adds fiber to help aid in digestion (don't forget the parsley), and it helps to boost your HDL (your handy dandy lipoproteins). And... since it's so easy to make you will be enjoying this Italian favorite in no time at all.
Fast Metabolism Cleanse, Days 1-3 | Serves 4
Prep time: 25 minutes | Total time: 25 minutes
INGREDIENTS
4 ounces uncooked brown rice spaghetti
8 ounces nitrate-free turkey bacon, chopped
2 eggs, lightly beaten
1 Tablespoon chopped fresh parsley
1 Tablespoon fresh lemon juice
1 teaspoon grated lemon zest
Sea salt ( to taste)
Freshly ground black pepper (to taste)
Side salad of 8 cups (or more) leafy greens with fresh veggies
DIRECTIONS
- Cook the spaghetti according to package instructions. When the spaghetti is al dente, drain it, but reserve the pasta water.
- When the spaghetti is cooked, sauté the bacon in a nonstick pan over medium heat until browned and crisp. Remove the pan from the heat. Remove the bacon with a slotted spoon and set it aside.
- With the pan still off the heat, add 1/2 cup of the reserved pasta water (this will cool down the pan a bit). Add cooked spaghetti to the pan. Stir in the beaten egg, parsley, lemon juice, lemon zest, and sea salt and pepper to taste. Continue stirring gently, off the heat, until the egg coats the pasta. Transfer the contents of the skillet to a bowl, top with the cooked bacon, and serve with salad.
