Linguine carbonara primavera

Linguine carbonara primavera
  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Whip up a speedy weeknight meal with this 30-minute pasta dish, tossed with crispy bacon bits, snow peas and asparagus.

Ingredients

  • 2 teaspoons olive oil
  • 200g pkt short-cut bacon, cut into thin strips
  • 400g linguine
  • 150g snow peas, thinly sliced
  • 1 bunch asparagus, cut into thirds
  • 1/2 cup (60g) frozen peas
  • 4 Coles Brand Australian Free Range Eggs
  • 1 teaspoon lemon rind, finely grated
  • 1/4 cup (60ml) lemon juice
  • 2/3 cup (50g) parmesan, grated
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Method

  • Step 1
    Heat oil in a medium frying pan over medium heat. Add bacon. Cook, stirring occasionally, for 5 mins or until golden.
  • Step 2
    Meanwhile, cook the linguine in a large saucepan of boiling water following packet directions or until al dente, adding the snow peas, asparagus and peas in the last 2 mins of cooking.
  • Step 3
    While the pasta is cooking, whisk the eggs, lemon rind and lemon juice in a large bowl. Add the bacon and half the parmesan. Season.
  • Step 4
    Drain the pasta and vegetables and quickly add to the egg mixture. Toss until well combined and the sauce coats the pasta (the heat from the pasta mixture will cook the egg and form a creamy sauce*).
  • Step 5
    Divide pasta mixture among serving bowls. Top with remaining parmesan.

Nutrition

  • 2469 kj

    Energy

  • 15g

    Fat Total

  • 5g

    Saturated Fat

  • 6g

    Fibre

  • 37g

    Protein

  • 970mg

    Sodium

  • 3g

    Carbs (sugar)

  • 73g

    Carbs (total)

All nutrition values are per serve
  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles

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