Wholewheat Olive Carbonara
Enjoy this quick and tasty, protein packed meal
In a large frying pan, brown 5 slices of bacon; place them on paper towels to drain and then roughly chop them.
Add 4 finely chopped garlic cloves to the bacon fat and cook until fragrant.
Toss in 450g piping-hot wholewheat spaghetti (cooked al dente).
Quickly toss in the bacon, 2 lightly beaten eggs*, and ½ cup pitted, sliced kalamata olives.
Sprinkle with grated Pecorino cheese and plenty of freshly ground black pepper.
Makes 4 servings
*Consuming undercooked eggs (with unset yolks or whites) may increase your risk of foodborne illness.