Secret veg carbonara recipe
Created by The Tesco Recipes team
Keeping a bag of Mediterranean frozen veg in the freezer is a great way to add veggies into your favourite meals. This 5 ingredient carbonara has 2 of your 5-a-day but doesn't scrimp out on that silky Parmesan sauce. Healthy, hearty and on the table in 20 minutes.
See method- Serves 4
- Takes 20 mins
- 492 calories / serving
Ingredients
- 300g wholewheat spaghetti
- 700g Mediterranean style roasting vegetables
- 4 reduced fat & salt smoked bacon medallions, cut into chunks
- 4 eggs
- 50g grated Parmigiano Reggiano
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2065kJ 492.0kcal
- Fat
- 16g
- Saturates
- 5g
- Salt
- 1.0g
- Sugars
- 8g
of the Reference intake
Carbohydrate 52.2gProtein 29.8gFibre 11.1g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Cook the pasta according to pack instructions. Drain and reserve a large mug of the cooking water, and return the spaghetti to the saucepan.
- Meanwhile, stir-fry the veg for about 8-10 mins in a large nonstick pan, stirring occasionally. Transfer to a blender and blitz with a splash of the pasta water until mostly smooth.
- Add the bacon to the vegetable pan and cook for 4-5 mins until crispy. Combine most of the bacon with the cooked pasta, along with the veg.
- Whisk the eggs with the Parmesan, freshly ground black pepper and another splash of the cooking water.
- Toss the egg mixture into the spaghetti and keep stirring to combine well. The sauce and pasta should have enough residual heat to cook the egg and coat the pasta in a silky-smooth sauce.
- Serve with extra Parmesan, reserved bacon and black pepper.
- Tip: Use sausages instead of bacon, if you like, or stir through shredded chicken for an extra protein hit.
- See more Healthy recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
