Curtis Stone's creamy carrot carbonara

Try this spin on the classic carbonara by Curtis Stone. Packed with carrot for texture and flavour, this creamy dish will be a new household favourite.

4

15m

15m

Ingredients

  • 2 tbs olive oil
  • 100g pancetta, chopped
  • 2 medium carrots, peeled, finely chopped
  • 1/2 small brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbs thickened cream
  • 300g spaghetti
  • 4 large Coles Australian Free Range Egg yolks
  • 1/2 cup (40g) finely grated parmesan cheese

Method

STEP 1

Heat a large frying pan over medium heat. Add the oil and pancetta. Cook, stirring frequently, for 4 mins or until pancetta is almost crisp. Add the carrots, onion and garlic. Season with salt. Cook, stirring occasionally, for 10 mins or until the vegetables are tender and lightly browned. Stir in the cream and remove from heat.

STEP 2

Meanwhile, bring a large saucepan of water to the boil over high heat. Add the spaghetti and cook following packet directions or until al dente. Drain the spaghetti, reserving 1/3 cup (80ml) of the cooking liquid.

STEP 3

Return the spaghetti to the pan with the carrot mixture. In a medium bowl, whisk the egg yolks, parmesan and 1/2 tsp freshly ground black pepper. Whisk in the reserved cooking liquid. Stir the egg yolk mixture into the pasta mixture in the pan and toss over low heat for 1 min or until the sauce is creamy and coats the pasta (do not allow the sauce to boil). Remove from heat and season with salt and pepper. Serve immediately.

Dietary information

Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Yeast-free

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.