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Smoky tomato carbonara recipe

Smoky tomato carbonara recipe

4 ratings

Created by The Tesco Real Food team

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

  1. Cook the spaghetti to pack instructions. Drain, reserving a mug of cooking water.
  2. Meanwhile, make the sauce. Mix the egg yolks and pecorino in a bowl and whisk in 6 tbsp cold water to combine.
  3. 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.
  4. 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.

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