MEAL MATHS – SUMMER VEGETABLE CARBONARA

Ready in 20 minutes | Serves 2

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1. Cook the spaghetti according to pack instructions. Meanwhile, warm 1 tbsp olive oil in a frying pan and add the petits pois. Cook gently for 3-5 minutes until piping hot. When the pasta is al dente, use tongs to transfer it to the frying pan with its cooking water still clinging to it.

2. Remove the pan from the heat and leave for 30-60 seconds, before adding two-thirds of the finely grated cheese and the egg yolks (keep the whites for another recipe). Toss together, adding 5-6 tbsp cooking water to loosen, as needed. Serve immediately, topped with the remaining grated cheese and lots of coarsely ground black pepper.

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