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Nutrition Facts
Serving Size 1 (433g) Recipe makes 3 servings
Calories 898
Calories from Fat 379		(42%)
Amount Per Serving		%DV
	Total Fat 42.2g	64%
	Saturated Fat 23.3g	116%
	Monounsaturated Fat 13.1g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 251mg		83%
Sodium 447mg		18%
Potassium 1037mg		29%
Total Carbohydrate 103.2g		34%
	Dietary Fiber 7.8g	31%
	Sugars 8.0g
Protein 28.6g		57%
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Spaghetti With Vegetable ‘carbonara’

Recipe #173977 | 25 min | 25 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Mrs B
Jun 20, 2006

This is a very colourful and easy dish. For added colour you could also use tricolour spaghetti. I’m not sure what an Italian would make of this vegetarian version of carbonara sauce, but here at Blakey Towers it goes down a treat!

SERVES 3 -4 (change servings and units)

Ingredients

12 ounces spaghetti
2 medium egg yolks
8 fluid ounces double cream
2 ounces grated parmesan cheese, divided
salt & freshly ground black pepper
8 ounces baby carrots, halved lengthwise
4 ounces asparagus tips
2 small courgettes, cut into quarters and pared into ribbons
2 ounces sun-dried tomatoes packed in oil, drained and sliced

Directions

1
Following the packet instructions, begin cooking the spaghetti in a large pan of lightly salted water.
2
Make the sauce by beating together the egg yolks, cream and half the parmesan, seasoning to taste.
3
About 4 minutes before the end of the spaghetti cooking time add the carrots; just before the end of cooking time, add the asparagus and courgette ribbons.
4
Drain the spaghetti and vegetables, then return to the pan over a low heat; pour in the sauce and heat gently, stirring constantly, until the sauce has thickened (do not overheat or the eggs will scramble); stir in the sun-dried tomatoes.
5
Serve immediately with the remaining parmesan and extra black pepper.