Spaghetti Carbonara with Summer Vegetables
|Spaghetti||12 Ounce (350 gram, tricolored)|
|Baby carrots||8 Ounce, halved lengthways (200 gram)|
|Asparagus||5 Ounce, sliced into 3 centimeter lengths (140 gram)|
|Courgette||1 Large, cut into ribbons|
|Egg yolks||2 Medium|
|Double cream||7 Fluid Ounce (200 milliliter)|
|Vegetarian parmesan style cheese||2 Ounce, grated (50 gram)|
|Sun dried tomatoes in oil||2 Ounce, drained and sliced (50 gram)|
1. Cook the pasta in a large pan of lightly salted boiling water according to pack instructions. About 4 mins before the end of cooking time, add the carrots. After 2 mins add the asparagus, then just before draining stir in the courgette ribbons. Drain, then return all to the pan over a low heat.
2. Beat together the egg yolks, cream and half the cheese, then season well. Pour over the pasta and vegetables, then very gently heat for 2-3 mins, stirring constantly, until the sauce has thickened slightly- do not overheat or the eggs will scramble. Stir in the sun-dried tomatoes and serve with the remaining cheese and plenty of black pepper.