Preparation Time:
5
minutes
Cooking time:
10
minutes
Energy level per serving:
unknown
Saturated fat level per serving:
unknown
Carbohydrates level per serving:
unknown
Gi level per serving:
unknown
Number of servings:
2
This recipe has been visited
4412
times
Ok, so it's not 'traditional carbonara' but I like it this way! I can get this ready in the time it take to boil a kettle and cook the pasta (12 minutes)
Posted by:
Dan
on
11 March 2008
Cooking Steps:
Put the pasta into boiling salted water and have a large hot frying pan ready. After a couple of minutes, start to fry the pancetta until some of the fat renders off, then add the mushrooms, courgette and garlic (this part will take 6-8 minutes to cook and you should aim to finish as the pasta finishes cooking).
While the pancetta, mushrooms etc are colouring, beat the eggs with the cream in bowl, add the pecorino and season heavily with black pepper.
When the pasta is done, drain, reserving some of the cooking water. Quickly return it to the saucepan and add the egg mixture. Stir thoroughly, adding some water if it's too thick. Add the pancetta and veg and mix through. Season to taste and sprinkle with a little parsley
COST: Around £3 per portion