Vegetable spaghetti carbonara recipe

26 ratings Rate
  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 589 calories / serving
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Vegetable Spaghetti CarbonaraHERO

Heat a large frying pan and when hot add the bacon. Sauté for 4 mins 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 10-12 mins or until just tender and al dente. Whilst the spaghetti cooks, add the garlic, courgettes, peppers and mushrooms to the pan and sauté for 4 mins 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 immediately to the spaghetti in the pan along with the vegetables and cheese, toss to mix. Make sure the pasta is piping hot to ensure egg is cooked through. Serve straight away.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid. 
  • Ingredients

  • 300g spaghetti
  • 3 rashers Woodside Farms unsmoked back bacon, sliced
  • 2 garlic cloves, crushed
  • 2 courgettes, sliced
  • ½ red pepper, chopped
  • 200g mushrooms, sliced
  • 325g sweetcorn, drained
  • 3 eggs
  • 150ml carton single cream
  • 50g full flavoured cheese, finely grated
  • salt
  • freshly ground black pepper
  • Energy 2480kj 589kcal 29%
  • Fat 22g 32%
  • Saturates 10g 51%
  • Sugars 12g 13%
  • Salt 1.8g 31%

of the reference intake
Carbohydrate 76.3g Protein 25.9g Fibre 5.8g


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