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Smoky tomato carbonara recipe

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Weekday dinners can't get any easier than our smoky tomato carbonara. We've added paprika and slow-roasted tomatoes to transform your favourite pasta dish. See method

Serves 4
Takes 15 mins
531 calories / serving
Vegetarian

Ingredients

300g spaghetti
3 egg yolks
120g pecorino, finely grated, plus extra (optional)
2 tsp olive oil
1 courgette, coarsely grated
½ tsp smoked paprika
4 garlic cloves, finely chopped
2 fresh thyme sprigs, leaves picked and finely chopped
50g slow roasted tomatoes, drained and chopped
1 lemon, zested
15g fresh flat-leaf parsley, chopped

If you haven't got spaghetti, try using linguine instead

Each serving contains

Energy
2230kj
531kcal 27%
Fat
20g 29%
Saturates
8g 40%
Sugars
4g 5%
Salt
1.8g 30%

of the reference intake
Carbohydrate 61.5g Protein 23.1g Fibre 5.4g

Method

Cook the spaghetti to pack instructions. Drain, reserving a mug of cooking water.
Meanwhile, make the sauce. Mix the egg yolks and pecorino in a bowl and whisk in 6 tbsp cold water to combine.
Heat the oil in a large frying pan over a medium heat and fry the courgette for 3-4 mins until softened. Stir in the paprika, garlic and thyme, cook for another 2-3 mins, then fold through the roasted tomatoes.
Stir the pasta into the courgette mix along with half a mug of pasta water. Add the egg mixture, stirring well to combine, then season and stir in the lemon zest and half the parsley. Add a little more pasta water to the sauce and stir well: it should be silky and clinging to the pasta. Divide among bowls and top with extra pecorino, if you like, and parsley to serve.

See more Pasta recipes