Bacon, Pea and Tomato Carbonara

Bacon, Pea and Tomato Carbonara

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 16, 2017.

Carbonara is a family favourite and we’ve made it much healthier by packing it with loads of fresh veggies!


Ingredients

BACON, PEA AND TOMATO CARBONARA

  • 350g abissine rigate pasta
  • 1 cup frozen peas
  • 2 courgettes, cut in half lengthways then sliced 0.5cm on an angle
  • 250g streaky bacon, sliced 1cm
  • 1 brown onion, finely diced
  • 1 clove garlic, minced
  • ¾ cup cream
  • 1 punnet cherry tomatoes, cut in half
  • Pinch of chilli flakes (optional, adults)

TO SERVE

  • 1 tablespoon finely chopped parsley leaves and stalks

Steps

  1. a large pot of salted water to the boil.
  2. Cook pasta in pot of boiling water for 10 minutes, then add peas to cook a further 2-3 minutes, until just tender. Reserve ¼ cup cooking water, then drain. Return both to pot with a drizzle of olive oil to prevent sticking.
  3. While pasta cooks, prepare the sauce. Heat a drizzle of oil in a large fry-pan on high heat. Cook courgettes for 2 minutes, stirring occasionally, until browned. Remove from pan and set aside. Keep pan on high heat.
  4. Add another drizzle of oil to pan (if required) and cook bacon, onion and garlic for about 4 minutes, until golden.
  5. Reduce heat to medium, add cream and stir to combine for 30 seconds.
  6. Return courgettes to pan, along with cooked pasta and peas, cherry tomatoes and reserved pasta water. Toss to combine and season well with salt and pepper. Add chilli flakes (if using).
  7. divide bacon, pea and tomato carbonara between bowls. Sprinkle over parsley.

Nutritional Information

Energy 2633 kj
629 kcal
Protein 22.4g
Carbohydrate 58.7g
Fat 33.4g