I joined ‘The Orchard at Tesco‘ a few months back, which is a panel testing programme through Tesco to try out new or exsisting Tesco products, tell the world about them and write reviews.
I have Italian heritage and was thrilled to get to try the Tesco Finest Pasta programme and hurried down to Tesco to pick from the vast choices of Finest Pasta. I picked the Tesco Finest Fusilli Lunghi Col Buco as i had never used it before and loved the long spiral pasta shapes. As i have recently become vegetarian due to health issues i wanted to try and create an old meaty Italian classic as a tasty vegetarian version. It was so yummy that i wanted to share the receipe and show that meat-free cooking doesn‘t have to be boring.
Heat some water in a pan, add some salt to the water and once the water in boiling cook the pasta as directed on the pack.
Whilst the pasta is cooking, heat the oil and butter in a pan on a medium heat and add the leeks and meat-free bacon, then fry for around 3-4 minutes.
Once the leeks and meat-free bacon are on their way to being cooked, take the pan off the heat. Drain the pasta once it is cooked and set aside, saving a splash of the cooking liquid to use if needed.
Crack the 2 eggs into a mug and roughly mix them up. Add the eggs to the leek and bacon mixture and toss through. The heat from the pan will start to cook the egg so speedily add the parmesan and then the cooked pasta and continue to mix through off the heat.
Add a splash of single cream for a richer creamier Carbonara, otherwise add a splash of the reserved cooking water if the pasta seems a bit dry.
Portion the Carbonara into two bowls, sprinkle over the reserved parmesan cheese and grated black pepper. Enjoy!
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.