Spring greens carbonara - Good Food Middle East
Enjoy a twist on a carbonara with plenty of spring vegetables. Sweet peas and asparagus balance the saltiness of the pancetta and richness of the egg yolks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.
Ingredients
- 2½ tbsp olive oil
- 200g pancetta cubes or slices, or use guanciale or bacon lardons
- small bunch of parsley, roughly chopped
- 2 small bunches of basil, leaves picked
- 4 large mint sprigs, leaves picked and roughly chopped
- 4 egg yolks
- 50g parmesan, grated, plus extra to serve
- 350g spaghetti
- 125g asparagus, woody ends removed, cut into 3-4cm pieces
- 125g long-stemmed broccoli, trimmed and cut into 5cm pieces
- 125g fresh or frozen peas (shelled if fresh)
- extra virgin olive oil, for drizzling (optional)
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