Speedy Broccoli and Pea Carbonara
Such a great midweek dinner made in under 15 minutes, this is always a crowd pleaser. And with the addition of broccoli and peas, you’re easily getting all those extra veggies in!
Prep: 5 mins | Cook: 10 - 15 mins
Serves 4 people
Ingredients
- 500g dried spaghetti
- 200g broccoli, cut into small florets
- 100g frozen peas
- 150g pancetta or bacon pieces
- 4 large FREE eggs
- 150g Grand padano or parmesan-style cheese, finely grated
- Sea salt & cracked black pepper
Method
- Bring a large pan of salted water to the boil and add the spaghetti - cook until al dente according to packet instructions. In the last 5 minutes of pasta-cooking add the broccoli and peas.
- In the meantime, fry the pancetta in a pan over a medium heat until crisp before setting aside. In a bowl, crack in the eggs and lightly whisk. Add the grated cheese alongside with a generous pinch of salt and pepper and whisk together again.
- When the pasta and veg is cooked, drain into a colander, reserving a large mug of pasta water. Return the past and veg to the pan over a very low heat before pouring in the egg and cheese mixture.
- Using a wooden spoon, stir through the egg mixture allowing the cheese to gently melt and eggs to cook (but not scramble!). Add a dash of water and stir again - add as much water required just to create a glossy, creamy sauce that coat the pasta.
- Take off the heat, season again with salt and pepper if required and serve immediately with extra grated cheese.
