zoom Spring green paccheri carbonara
  • Print A4 A5
    • Close

    Save to your scrapbook

    Spring green paccheri carbonara

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Spring green paccheri carbonara

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2

    Ingredients

    350g pack paccheri
    77g Cooks’ Ingredients Beechwood Smoked Diced Pancetta
    2 British Blacktail Free Range Large Eggs, beaten
    50g pecorino cheese, finely grated
    1 unwaxed lemon, finely grated zest and juice
    1 tbsp unsalted butter
    1/2 x 200g pack Baby Leaf Greens, sliced into ribbons
    100g trimmed sugar snap peas, cut into 1 cm pieces

    Method

    1. Bring a large saucepan of lightly salted water to the boil and cook the pasta according to pack instructions. Drain, reserving 200ml of the cooking water.

    2. Heat a large frying pan and dry-fry the pancetta for 2 minutes, until just crisp. Meanwhile, whisk together the eggs, cheese, lemon zest and juice. Set aside.

    3. Add the butter, greens and sugar snap peas to the pancetta and sauté for 2-3 minutes, until bright green. Remove from the heat.

    4. Add the pasta to the frying pan and toss everything together, then mix in the egg mixture, stirring vigorously until well coated. Stir in some of the reserved pasta water, 1 tbsp at a time to loosen. Season and serve immediately.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary