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Creamy carrot carbonara
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate spaghetti carbonara with sweet, garlicky carrots and salty pancetta for an irresistible twist on a family favorite.
Ingredients:
  • 100g pkt sliced pancetta, chopped
  • 2 medium carrots (about 340g total), peeled, cut into small dice
  • 1/2 small brown onion, cut into small dice
  • 2 garlic cloves, finely chopped
  • 40.40 gm thickened cream
  • 300g spaghetti
  • 4 large Free Range Egg yolks* (see notes)
  • 40g parmesan
Instructions:
  • 1. Preheat a large frying pan over medium heat, then add oil and pancetta. Sauté, stirring frequently, for 4 minutes until almost crisp. Add carrots, onion, and garlic, sprinkle with salt, and cook, stirring occasionally, for 10 minutes until vegetables are tender and lightly browned. Finish by stirring in cream and removing from heat.
  • While water comes to a boil in a large pot, cook spaghetti until al dente, approximately 8 minutes. Reserve 1/3 cup (80ml) of the cooking water. Drain spaghetti and add it to the pan with the carrot mixture.
  • Combine egg yolks, Parmesan, and 1/2 teaspoon of freshly ground black pepper in a medium bowl. Gradually whisk in ¹/³ cup (80ml) of reserved cooking water. Add mixture to pasta and toss over low heat until creamy and pasta is coated. Be careful not to let the sauce boil. Remove from heat, season with salt and pepper, and serve hot.

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