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Introduction
Add peas and fresh mint to this traditional recipe gives colour and great Springtime flavours
Oven temperature
N/A
Steps
Preparation
Grate cheese.
Peel and chop garlic
Chop mint leaves
Beat eggs together
Instructions
Cook spaghetti in salted boiling water until al dente approx. 10 minutes
While the spaghetti is cooking melt butter in a large wok and cook lardons and garlic until cooked and lardons just browning.
When pasta is cooked add to lardons keep some of the water to add at the final stages.
Gently add the spaghetti, peas and mint to the lardons – you don’t need to strain the pasts just add with a slotted spoon a little water in the wok at this stage is great.
Mix in the eggs and most of the cheese (keep a little to garnish the dish).
Use a couple of forks to mix keep moving the ingredients you don’t want the eggs to scramble just the mixture should thicken to a cream.
You can add a little of the salted water to make a creamy glossy sauce (careful not to make it too wet)
Taste and add seasonings as required.
Garnish with leftover cheese and a few peas
Cooks tips
This is an easy dish just make sure all ingredients are ready before you start and it will come together no problem
Serve with
Not much needed with this dish but some fresh French bread to mop up the sauce could be ideal
Other recipe to try here
Wine pairing
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Ingredients
50g bacon lardons
100g parmesan
1 cup peas
Bunch of mint
2 cloves garlic
50g butter
Seasonings
150g spaghetti
3 eggs
Bacon, Pea and Mint Carbonara
45 minutes
6 servings
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