Creamy Carrot Carbonara

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From one of our national supermarkets and their free monthly magazine August '17."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (452.6 g)
  • Calories 1214.7
  • Total Fat - 76.4 g
  • Saturated Fat - 26.2 g
  • Cholesterol - 2655.9 mg
  • Sodium - 582.2 mg
  • Total Carbohydrate - 75.6 g
  • Dietary Fiber - 2.4 g
  • Sugars - 5.5 g
  • Protein - 57.9 g
  • Calcium - 474.2 mg
  • Iron - 9.9 mg
  • Vitamin C - 5.5 mg
  • Thiamin - 1.1 mg

Step 1

Heat a large frying pan over medium heat and add oil and pancetta and cook, stirring frequently, for 4 minutes or until almost crisp and then add carrots, onion and garlic and sprinkle with salt and cook, stirring occasionally, for 10 minutes or until vegetables are tender and lightly browned and then stir in cream and remove from the heat.

Step 2

Meanwhile bring a large pot of water to the boil over high heat and add spaghetti and cook, stirring occasionally, for 8 minutes or until al dente.

Step 3

Reserve 1/3 cup (60ml) of the cooking water and then drain the spaghetti and add to the carrot mixture in the pan.

Step 4

In a medium bowl, whisk egg yolks, parmesan and 1/2 teaspoon freshly ground black pepper and then whisk in 1/3 cup (60m) of reserved water.

Step 5

Stir in pasta mixture and toss over low heat for 1 minute or until sauce is creamy and coats past (do not allow sauce to boil).

Step 6

Remove from heat and season with salt and pepper and serve immediately.

Tips & Variations


No special items needed.

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