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How to make Fresh vegie carbonara

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 2 eggs
  • 1 egg yolk
  • 40g (1/2 cup) finely grated parmesan
  • 60ml (1/4 cup) thickened cream
  • 350g linguine
  • 1 tablespoon olive oil
  • 250g speck, rind removed, cut into 1cm pieces
  • 1 leek, halved, thinly sliced
  • 1 large zucchini, cut into 1cm pieces
  • 2 yellow squash, cut into 1cm pieces
  • 80g (1/2 cup) frozen baby peas
  • 40g baby spinach leaves
  • Grated parmesan, to serve

Method

  • Step 1 Whisk eggs, egg yolk, finely grated parmesan and cream in a jug. Season.
  • Step 2 Cook pasta in a saucepan of salted boiling water until al dente. Drain and reserve 60ml (1/4 cup) cooking liquid.
  • Step 3 Meanwhile, heat oil in a frying pan over medium-high heat. Add speck. Stir for 3 minutes or until crisp. Add leek and stir for 2 minutes or until soft. Stir in zucchini and squash for 4 minutes or until tender. Stir in peas.
  • Step 4 Stir in pasta, egg mixture, cooking liquid and spinach. Top with parmesan.