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Spaghetti Carbonara With Summer Vegetables

Chef.Foodie's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Stewed
Dish: 
Salad
Interest: 
Summer, Everyday, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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