GREEN CARBONARA WITH CRIPSY BACON
Prep 20 Minutes
Cook 35 Minutes
Ingredients:
150g Fettucine
Extra Virgin Olive Oil, drizzled
1 Leek, dice
1 Garlic Clove, mined
180g Free-Range Nitrate Free Bacon, diced
½ cup Peas
4 Asparagus, sliced into thirds
1 Zucchini, peeled
Fresh Parmesan, to serve
Fresh Parsley, finely chopped to serve
Carbonara Sauce
2 Free Range Eggs
2 tbsp Cream of choice (or milk is fine too)
2 tbsp Parmesan, grated
1 tsp Garlic Powder
Method:
1. Cook fettucine as per packet instructions, when draining reserve ¼ cup pasta water.
2. Meanwhile, heat a frying pan and drizzle with oil.
3. Add leek and garlic and cook until softened.
4. Add bacon and asparagus and cook until bacon is crispy.
5. Add peas and cook until heated through.
6. Meanwhile, combine eggs, cream, parmesan and garlic powder in a bowl.
7. Return pasta once cooked to the saucepan, adding the retained pasta water. Add the carbonara
8. Serve carbonara topped with parmesan and parsley.
ButcherCrowd is better
BETTER FOR THE FARMING & FISHING FAMILIES, THE ANIMALS, THE ENVIRONMENT AND BETTER FOR YOU. A BETTER WAY OF EATING MEAT.
SKIP, PAUSE OR CANCEL ANYTIME
