Vegetarian ‘Carbonara’
- 450g spaghetti
- 7 tbsp heavy cream
- 1 crushed garlic clove
- 100g smoked cheddar or similar, grated
- Black pepper
- 3 eggs, beaten
- 100g baby spinach
- 2 tbsp chopped parsley
- 60g sundried tomatoes, chopped
- Grated parmesan
- Cook the spaghetti until al dente in salted boiling water. Meanwhile, mix the cream and garlic in a small saucepan, bring to a simmer, and add the cheddar to melt. Remove from the heat and allow to cool slightly before adding the egg a little at a time, stirring to smoothly incorporate. Season well.
- Drain the al dente spaghetti, then return the pasta to the pan and stir in the spinach leaves to wilt. Pour your cheesy sauce over the spaghetti and spinach, then add the parsley and sundried tomatoes. Toss together, then serve with parmesan and a green salad.
30 mins
4 serving