Vegetable spaghetti carbonara recipe

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Vegetable Spaghetti CarbonaraHERO
  • Rating: 3 stars
  • Cost per serving: £1.10
  • 10 mins to prepare and 25 mins to cook Takes: 10 mins to prepare and 25 mins to cook
  • 4 Serves: 4

Heat a large frying pan and when hot add the bacon. Sauté for 4mins until golden and the fat has run. Remove from the pan with a slotted spoon and set aside.

Cook the spaghetti in boiling salted water for 10-12mins or until just tender and ‘al dente'. Whilst the spaghetti cooks, add the garlic, courgettes, peppers and mushrooms to the pan and sauté for 4mins or until soft and beginning to colour. Stir in the sweetcorn and bacon.

Drain the pasta in a colander, then return it to the pan. Beat the eggs and cream together with seasoning. Add to the spaghetti in the pan along with the vegetables and cheese, toss to mix. Serve straight away.

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  • 300g Tesco Value spaghetti
  • 3 rashers Tesco Value unsmoked back bacon, sliced
  • 2 Tesco Value cloves garlic, crushed
  • 2 Tesco Value courgettes, sliced
  • ½ red pepper, chopped
  • 200g Tesco Value mushrooms, sliced
  • 325g Tesco Value sweetcorn, drained
  • 3 Tesco Value eggs
  • 150ml carton single cream
  • 50g Tesco Value full flavoured cheese, finely grated
  • salt
  • freshly ground black pepper
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Each serving contains
  • Calories 565 29%
  • Sugar 7.6g 9%
  • Fat 22.1g 32%
  • Saturates 10.8g 54%
  • Salt 2.1g 35%
of an adult's Reference Intake amount. Find out more
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