Carbonara florentine

If you’re a fan of creamy pasta, you’re going to love this dish. Ready in half an hour, it’s a great option for busy weeknights.

Carbonara florentine

Serves

4

Prep

10m

Note: + Cooling time

Cooking

20m

Ingredients

  • 1 tbs white vinegar
  • 6 Coles Australian Free Range Eggs
  • 500g fresh fettuccine or pappardelle
  • 6 pancetta slices
  • 2 Coles Australian Free Range Egg yolks
  • 1/2 cup (125ml) thickened cream
  • 1/2 cup (40g) finely grated parmesan
  • 120g pkt Coles Australian Baby Spinach

Method

STEP 1

Bring a saucepan of water to a simmer over high heat. Add the vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with 3 more eggs.

STEP 2

Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.

STEP 3

Heat a large frying pan over medium heat. Add the pancetta. Cook for 2 mins each side or until the pancetta is crisp. Cool slightly. Transfer to a clean work surface and coarsely chop.

STEP 4

Whisk the egg yolks, cream, parmesan and remaining eggs in a bowl. Season.

STEP 5

Return the pasta to the pan with the pancetta and spinach. Pour over the egg mixture. Place over low heat. Cook, tossing, for 1-2 mins or until the spinach wilts and the sauce thickens slightly.

STEP 6

Divide pasta among serving bowls. Top with the poached eggs. Season.

Serve with flat-leaf parsley leaves and finely grated parmesan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.