A Perfect Pantry
Ham and Veggie Carbonara
- PREP TIME
20 min - COOK TIME
10 min - READY TIME
30 min - SERVINGS
4
INGREDIENTS
- 4 tbsp olive oil
- 200g pumpkin, 1cm diced
- 1 zucchini, diced
- 3 short rind bacon, diced
- 2 cloves garlic, minced
- 200ml pure cream
- 2 x 59g free range eggs
- 1 tsp flaked salt
- ¼ cup parmesan cheese + extra to serve
- 200g spaghetti, cooked
DIRECTIONS
- Using the portable hot plate, heat 1 tbsp of olive oil in a frypan on heat setting 8 and sauté the pumpkin until golden brown, approximately 8 minutes, stirring every minute.
- Add the zucchini and 1 tbsp olive oil to the frypan and continue to sauté for a further 3 minutes. Remove the vegetables and set aside.
- Heat 2 tbsp of olive oil in the same frypan and sauté the bacon and garlic until golden brown.
- In a jug, whisk the cream, eggs, salt and ¼ cup parmesan cheese together and pour into the saucepan with the spaghetti, stirring well for 1 minute.
- Serve with extra parmesan cheese.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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