A creamy carbonara is warm and comforting and this recipe is quick to make and includes lots of vegetables, so it is a healthier indulgence that is great for the whole family.
150g trimmed, chopped bacon
2 bunches trimmed broccolini, sliced into 4cm pieces
250g dried spaghetti
1 bunch asparagus, trimmed and halved
1tbsp extra virgin olive oil
250g packet zucchini noodles
250g packet sweet potato noodles
1 cup frozen baby peas
¾ cup thickened cream
¾ cup grated parmesan
2tbsp plain flour
- When cooking the spaghetti follow the packet instructions and drain, reserving a quarter of a cup of cooking water.
- In a large saucepan over a medium-high heat, heat oil and cook bacon, stirring for two minutes until just beginning to brown. Add asparagus and broccolini and cook while stirring for three minutes until it begins to soften. Add peas, sweet potato noodles, and zucchini noodles. Cook for two or three minutes until almost soft.
- Whisk together cream, parmesan, flour and eggs in a bowl. Add egg mixture and the pasta to the bacon and cook while stirring over a low heat for two minutes or until sauce begins to thicken. If needed add reserved cooking water and serve topped with additional parmesan.