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Pea & broccoli carbonara
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1 tsp Cooks’ Ingredients White Miso
1½ tbsp single cream
2 Clarence Court Leghorn Whites Free Range Eggs
10g Parmigiano Reggiano, freshly grated
150g purple sprouting broccoli, cut into small pieces
100g frozen petits pois
1 tsp olive oil
2 rashers streaky bacon, finely chopped
1 clove garlic, crushed
1. Beat the miso paste in a small bowl with the cream until smooth. Add the eggs, Parmigiano Reggiano and a little pepper, then beat together well with a fork to break up the eggs. Bring a large saucepan of water to the boil and cook the pasta for 7-8 minutes, until almost tender. Add the broccoli and cook for 2 minutes, then add the peas and cook for a further 2 minutes.
2. While cooking, heat the oil in a large frying pan and fry the bacon for 3-4 minutes until crispy. Add the garlic and cook for a further 1 minute.
3. Drain the pasta and vegetables and immediately tip into the frying pan. Add the egg mixture, turn off the heat and stir until the eggs have cooked in the heat of the pasta. Serve immediately.
Cook’s tip For a vegetarian version of this recipe, omit the bacon and use a vegetarian cheese. You can also use up different vegetables you have in the fridge, such as courgettes, French beans, mangetout and mushrooms.
Typical values per serving:
1 of your 5 a day/source of fibre
This recipe was first published in April 2021.