Pasta Carbonara with Peas and Salad

Pasta Carbonara with Peas and Salad

Ready in 25 minutes • Serves 5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, May 22, 2016.
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Make sure the pasta is hot when tossing through the egg and cream mixture to ensure a nice creamy consistency.

Ingredients

PASTA CARBONARA WITH PEAS

  • 250g streaky bacon, sliced 1cm
  • 1 courgette, grated
  • 450g tagliatelle pasta
  • 1 cups frozen peas, defrosted
  • 1 egg
  • 100ml cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons chopped parsley leaves and stalks
  • 3/4 cup finely grated parmesan cheese (reserve 1–2 tablespoons for serving)
  • Pinch chilli flakes (optional adults)

SALAD

  • 1/2 telegraph cucumber, cut in half lengthways and sliced 1cm
  • 1/2 iceberg lettuce, finely sliced
  • Juice of 1 lemon

Steps

  1. a large pot of salted water to the boil.
  2. Cook bacon in a fry-pan on high heat for 7–10 minutes, until just crispy. When bacon has 2 minutes cook time remaining, drain off oil, add courgette and cook a further 2 minutes. Remove from pan and set aside on a paper towel.
  3. Cook pasta in pot of boiling water for 8–10 minutes, or according to packet instructions, (stirring once to separate pasta) until just tender. Add peas for the last 2 minutes of pasta cook time. Reserve ¼ cup pasta water then drain. Return to pot and drizzle with olive oil to prevent sticking.
  4. In a bowl whisk together egg, cream, salt and pepper. While pasta and peas are still hot, add egg/cream mixture, bacon/ courgette and parsley and toss together. Season with salt and pepper then toss through parmesan and chilli flakes (if using). Add reserved pasta water if mixture is too thick.
  5. Toss all salad ingredients together in a bowl. Season with salt and pepper.
  6. Divide pasta carbonara with peas between plates and sprinkle over remaining parmesan cheese. Serve salad on the side

Nutritional Information

Energy 2687 kj
642 kcal
Protein 31.0g
Carbohydrate 63.8g
Fat 28.6g