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A Perfect Pantry

Ham and Veggie Carbonara

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    • images/stories/recipes/Carbonara.jpg
    • 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

    1. 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.
    2. 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.
    3. Heat 2 tbsp of olive oil in the same frypan and sauté the bacon and garlic until golden brown.
    4. 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.
    5. Serve with extra parmesan cheese.

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • Portable Single HotplatePortable Single Hotplate
    • Hot Top Mini-OvenHot Top Mini-Oven
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