Summer carbonara recipe

  • Serves 2
  • 5 mins to prepare and 30 mins to cook
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Customer recipe by Claire Richardson
Added 87 months ago

Cook carrots in a small amount of boiling water for 5-10 minutes until tender. Add peas and asparagus. Cook for 3 minutes or until vegetables are crisp/tender. Drain.
In large pan bring 3 litres (5¼ pints) salted water to the boil. Add pasta. Reduce heat slightly and boil uncovered for 8-10 minutes for dried pasta and 1½ minutes for fresh pasta.
When cooked, drain and return pasta to pan with cooked vegetables. Put pan lid on and keep warm.
In a small saucepan combine egg, cream and butter. Cook and stir over medium heat till mixture coats back of metal spoon (about 3 minutes). Remove from heat. Stir in cheese and spring onions.
Pour egg mixture over pasta and toss to coat. Sprinkle with pepper and serve straight away.

Asparagus is in season so a perfect time to cook this summer delight.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 125g (4oz) - baby carrots
  • 155g (5¼oz) - frozen peas
  • 125g (4oz) - fresh asparagus, cut into 5cm (2in) pieces
  • 200g (7oz) - spaghetti or linguine
  • egg, beaten
  • 250ml (8fl oz) - single cream
  • 2 tbsp - spring onions
  • 2 tbsp - butter
  • 60g (2oz) - grated Parmesan cheese

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