Bacon, Pea and Tomato Carbonara

Bacon, Pea and Tomato Carbonara

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 28, 2016.
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We’ve made a family favourite healthier by packing it with fresh vegetables, including some juicy, sweet cherry tomatoes.

Ingredients

CARBONARA

  • 250g spaghetti
  • 2 courgettes, cut in half lengthways then sliced 0.5cm on an angle
  • 250g streaky bacon, sliced 1cm
  • 2 shallots, finely diced
  • 1 clove garlic, minced
  • 3/4 cup cream
  • 1 cup frozen peas, defrosted
  • 1 punnet cherry tomatoes, cut in half
  • Pinch of chilli flakes (optional, adults)

TO SERVE

  • 2 tablespoons roughly chopped parsley
  • ½ cup finely grated or shaved parmesan cheese

Steps

  1. a large pot of salted water to the boil.
  2. Cook spaghetti in pot of salted boiling water for 9–11 minutes until al dente (just tender). Reserve ¼ cup cooking water, then drain.
  3. While spaghetti cooks, make the sauce. Heat a drizzle of oil in a large fry-pan on high heat. Cook courgettes for 2–3 minutes, or until browned. Remove from pan and set aside.
  4. Cook bacon, shallots and garlic on high heat for about 4 minutes, or until golden. Reduce heat to medium, add cream and stir to combine for 30 seconds. Return courgettes to pan, along with peas, cherry tomatoes, cooked spaghetti and reserved pasta water. Toss to combine and season to taste with salt and chilli flakes (if using). Alternatively, toss all to combine in the large pot pasta was cooked in.
  5. Divide carbonara between bowls and garnish with parsley, parmesan cheese and plenty of freshly ground black pepper (if desired).

Nutritional Information

Energy 2530 kj
605 kcal
Protein 24.5g
Carbohydrate 43.9g
Fat 36.5g