Smoky tomato carbonara recipe
Created by The Tesco Recipes team
Weekday dinners can't get any easier than our smoky tomato carbonara. We've added paprika and slow-roasted tomatoes to transform your favourite pasta dish.
See method- Serves 4
- Takes 15 mins
- 531 calories / serving
Ingredients
- 300g spaghetti
- 3 egg yolks
- 120g pecorino, finely grated, plus extra (optional)
- 2 tsp olive oil
- 1 courgette, coarsely grated
- ½ tsp smoked paprika
- 4 garlic cloves, finely chopped
- 2 fresh thyme sprigs, leaves picked and finely chopped
- 50g slow roasted tomatoes, drained and chopped
- 1 lemon, zested
- 15g fresh flat-leaf parsley, chopped
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Shop ingredientsEach serving contains
- Energy
- 2230kJ 531.0kcal
- Fat
- 20g
- Saturates
- 8g
- Salt
- 1.8g
- Sugars
- 4g
of the Reference intake
Carbohydrate 61.5gProtein 23.1gFibre 5.4g
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Sign in to shopMethod
- Cook the spaghetti to pack instructions. Drain, reserving a mug of cooking water.
- Meanwhile, make the sauce. Mix the egg yolks and pecorino in a bowl and whisk in 6 tbsp cold water to combine.
- Heat the oil in a large frying pan over a medium heat and fry the courgette for 3-4 mins until softened. Stir in the paprika, garlic and thyme, cook for another 2-3 mins, then fold through the roasted tomatoes.
- Stir the pasta into the courgette mix along with half a mug of pasta water. Add the egg mixture, stirring well to combine, then season and stir in the lemon zest and half the parsley. Add a little more pasta water to the sauce and stir well: it should be silky and clinging to the pasta. Divide among bowls and top with extra pecorino, if you like, and parsley to serve.
- See more Pasta recipes
