Fusilli Carbonara With King Prawns

Getting back from an evening gym session, I want something filling but also quick and easy to make. This fusilli carbonara certainly does the trick.

I like to use wholemeal pastas as they are high in B vitamins and minerals, such as copper, selenium, magnesium and manganese. Refined or white flour pasta, while enriched with B vitamins, is not a good food source of minerals. The B vitamins are important for a healthy nervous system and energy metabolism. Copper is needed to form connective tissue, blood cells and promote function of the nervous, immune and cardiovascular systems. Selenium supports immune system and thyroid gland function. Magnesium is essential for regulating blood pressure and building strong, healthy bones while manganese aids in bone formation and the metabolism of carbohydrates and proteins.

Instead of using the traditional pancetta, I prefer to use king prawns because they're low in fat and contain healthy omega-3 fatty acids which is good for your body and will also protect you from heart disease.

Right, enough science stuff, let's get cooking! 

Serves 1

- 2 handfuls of wholegrain fusilli

- 1 egg

- 1 handful of grated parmesan cheese

- nutmeg

- salt & pepper

- olive oil

Place the pasta into a saucepan of salted boiling water and leave to cook for 8-10 minutes. In a separate pan, whisk together the egg and half of the parmesan and stir for about 1 minute. Then add the rest of the parmesan and stir for 30 seconds and take off the heat. Drizzle the olive oil over the prawns and season. Cook for about 3 minutes and pink in colour. 

Once the pasta is cooked, stir in the carbonara sauce and the prawns and season. I like to add nutmeg at this stage for added flavour. Place into a bowl and grate some parmesan over the pasta to serve. 

Enjoy!