Fresh Vegie Carbonara

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Try this fresh vegie twist on the classic Italian pasta carbonara.

All you have to do is throw all your ingredients of Fresh Vegie Carbonara

  1. 2 eggs
  2. 1 egg yolk
  3. 40g (1/2 cup) finely grated parmesan
  4. 60ml (1/4 cup) thickened cream
  5. 350g linguine
  6. 1 tablespoon olive oil
  7. 250g speck, rind removed, cut into 1cm pieces
  8. 1 leek, halved, thinly sliced
  9. 1 large zucchini, cut into 1cm pieces
  10. 2 yellow squash, cut into 1cm pieces
  11. 80g (1/2 cup) frozen baby peas
  12. 40g baby spinach leaves
  13. Grated parmesan, to serve

The instruction how to make Fresh Vegie Carbonara

  1. Whisk eggs, egg yolk, finely grated parmesan and cream in a jug. Season.
  2. Cook pasta in a saucepan of salted boiling water until al dente. Drain and reserve 60ml (1/4 cup) cooking liquid.
  3. Meanwhile, heat oil in a frying pan over medium-high heat. Add speck. Stir for 3 minutes or until crisp. Add leek and stir for 2 minutes or until soft. Stir in zucchini and squash for 4 minutes or until tender. Stir in peas.
  4. Stir in pasta, egg mixture, cooking liquid and spinach. Top with parmesan.

Nutritions of Fresh Vegie Carbonara

fatContent: 665.854 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 69 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 34 grams protein
sodiumContent: 206 milligrams cholesterol

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