Description
A delightful twist on classic Italian carbonara, featuring rich flavors of pancetta and the freshness of runner beans for a unique and flavorful dish.
Ingredients
Scale
- 200g runner beans, trimmed and cut into pieces
- 200g spaghetti or pasta of choice
- 100g pancetta or bacon, diced
- 2 large eggs
- 50g grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the spaghetti according to package instructions in salted water until al dente, about 8-10 minutes.
- In a separate pan, cook the pancetta over medium heat until crisp, about 5 minutes. Add the minced garlic and runner beans, cooking for another 3-4 minutes until beans are tender.
- In a bowl, whisk together the eggs and grated Parmesan until smooth.
- Drain the spaghetti, reserving a cup of the pasta water. Combine the hot spaghetti with pancetta and runner beans, remove from heat and pour in the egg mixture, stirring quickly to create a creamy sauce. Add reserved pasta water as needed.
- Season with salt and pepper, garnish with fresh parsley, and serve immediately.
Notes
Ensure the egg mixture is added off the heat to avoid scrambling. For variations, feel free to substitute with other seasonal veggies or turkey bacon.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 250mg