veggie carbonara
How to make veggie carbonara recipe
Serves 4
Preparation time 5 minutes, Cooking time 15 minutes
Ingredients:
400 g (13 oz) dried penne
2 tablespoons olive oil
2 garlic cloves, finely chopped
3 courgettes, thinly sliced
6 spring onions, cut into 1 cm (½ inch) lengths
4 egg yolks
100 ml (3½ fl oz) crème fraîche
75 g (3 oz) Parmesan cheese, grated, plus extra to serve
salt and pepper
Method:
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
Heat the oil in a heavy-based frying pan over a medium-high heat, add the garlic, courgettes and spring onions and cook, stirring, for 4–5 minutes or until the courgettes are tender. Remove the pan from the heat and set aside.
Meanwhile, put the egg yolks in a bowl and season with salt and a generous grinding of pepper. Mix together with a fork.
Just before the pasta is ready, return the pan with the courgette mixture to the heat. Stir in the crème fraîche and bring to the boil.
Drain the pasta well, return to the pan and immediately stir in the egg mixture, Parmesan and the creamy courgette mixture. Stir vigorously and serve immediately with a scattering of extra grated Parmesan.
For asparagus carbonara, replace the courgettes with 250 g (8 oz) asparagus spears. Cut the spears into 2.5 cm (1 inch) lengths and cook in exactly the same way as the courgettes.
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