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Fresh vegie carbonara
Fresh vegie carbonara
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate traditional pasta carbonara with a vibrant array of fresh vegetables.
Ingredients:
  • 2 eggs
  • 1 egg yolk
  • 40g (1/2 cup) finely grated parmesan
  • 60ml (1/4 cup) thickened cream
  • 350g linguine
  • 250g speck, rind removed, cut into 1cm pieces
  • 1 leek, halved, thinly sliced
  • 1 large zucchini, cut into 1cm pieces
  • 2 yellow squash, cut into 1cm pieces
  • 80g (1/2 cup) frozen baby peas
  • 40g baby spinach leaves
  • Grated parmesan, to serve
Instructions:
  • In a jug, combine eggs, egg yolk, finely grated parmesan, and cream. Season to taste and whisk until smooth.
  • Boil pasta in salted water until al dente. Save 60ml (1/4 cup) cooking liquid before draining.
  • Heat oil in a frying pan over medium-high heat. Cook speck until crisp, about 3 minutes. Add leek and cook until soft, about 2 minutes. Add zucchini and squash, and cook until tender, about 4 minutes. Stir in peas.
  • Combine the pasta, egg mixture, cooking liquid, and spinach together, then sprinkle with Parmesan cheese on top.

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