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Essential Spaghetti1kg
1kgItem price
£1.40Price per unit
£1.40/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Bring a large pan of water to the boil. Add the spaghetti and simmer for 5 minutes, then add the beans (or peas) and simmer for 3 more minutes. Scoop out a mugful of the cooking water, then drain the pasta and beans and set aside.
Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat and fry the courgette and garlic for 3-4 minutes until just golden. Tip onto a plate and discard the garlic. Return the pan to the heat with the bacon; fry for 4-5 minutes until golden. In a bowl, use a fork to mix the egg yolk, cheese and cream; add a good grinding of black pepper.
Tip the drained pasta and beans into the bacon pan and toss together. Take the pan off the heat, add 6-8 tbsp of the pasta cooking water and the yolk-cheese mixture. Stir everything until combined. Add the courgette and lemon juice and serve immediately.
There’s no need to remove the outer skin from baby broad beans. If you’re using larger, more mature broad beans, simmer them separately to the pasta then slip them from their skins before adding to the bacon pan with the pasta.
Typical values per serving when made using specific products in recipe
Energy | 2,894kJ/ 717kcals |
---|---|
Fat | 31.6g |
Saturated Fat | 11.5g |
Carbohydrates | 71g |
Sugars | 4.7g |
Fibre | 9.9g |
Protein | 32.2g |
Salt | 1.78g |
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