Summer vegetable carbonara

Summer vegetable carbonara
  • Serves icon Serves 4
  • Time icon Hands-on time 20-25 min

There’s no weeknight dinner more comforting than creamy, cheesy carbonara. We’ve added fresh mint, peas and broccoli to give this Italian classic a summery twist.

Nutrition: per serving

Calories
786kcals
Fat
33.1g (10g saturated)
Protein
36.1g
Carbohydrates
81g (5.5g sugars)
Fibre
9.6g
Salt
1.2g
Calories
786kcals
Fat
33.1g (10g saturated)
Protein
36.1g
Carbohydrates
81g (5.5g sugars)
Fibre
9.6g
Salt
1.2g

Ingredients

  • 400g spaghetti
  • Extra-virgin olive oil.
  • 1 finely chopped onion
  • 100g pancetta lardons
  • 150g chopped tenderstem broccoli
  • 200g frozen peas
  • 4 whole free-range eggs with 2 egg yolks
  • Large handful of chopped fresh mint
  • Freshly grated parmesan and a squeeze of lemon juice, to serve

Method

  1. Cook the spaghetti in a large pan of boiling water for 10 minutes or until al dente. Drain, then drizzle with extra-virgin olive oil.
  2. Meanwhile, in a large frying pan, heat a glug of olive oil and fry the onion over a medium heat for 5-8 minutes until softening. Add the pancetta lardons and broccoli; fry for 5 minutes or until the pancetta is crisp.
  3. Add the peas to the pancetta pan and cook for 2 minutes, then turn off the heat. Add the still-hot pasta with another glug of extra-virgin olive oil and toss. Leave for 1 minute.
  4. Beat 4 whole eggs with 2 egg yolks, then stir into the pasta with the chopped fresh mint. Taste, season, then serve straightaway with freshly grated parmesan and a squeeze of lemon juice.

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