Spring carbonara

This creamy pasta takes just 20 minutes to make. Think asparagus, peas, spinach and linguine topped with crunchy prosciutto and grated parmesan.

4

5m

15m

Ingredients

  • 375g linguine
  • 2 bunches thin asparagus spears, halved lengthways
  • 1 cup (120g) frozen baby peas
  • 100g prosciutto slices
  • 300ml light thickened cream
  • 2 garlic cloves, crushed
  • 3 Coles Australian Free Range Egg yolks
  • 2/3 cup (50g) shaved parmesan
  • 60g pkt Coles Australian Baby Spinach

Method

STEP 1

Cook the pasta in a saucepan of boiling water following packet directions or until al dente, adding the asparagus and peas in the last 1 min of cooking. Drain well, reserving 1 cup (250ml) of the cooking liquid.

STEP 2

Meanwhile, heat a large deep non-stick frying pan over medium-high heat. Cook prosciutto, in 2 batches, for 2 mins each side or until crisp. Transfer to a plate lined with paper towel. Set aside to cool slightly. Coarsely chop.

STEP 3

Add the cream, garlic and reserved cooking liquid to the frying pan and bring to the boil. Whisk in the egg yolks until cream mixture thickens. Add the parmesan and stir to combine.

STEP 4

Add the pasta mixture to the cream mixture in the pan with the prosciutto and spinach. Toss to combine. Season.

Dietary Information

Nut-free
Peanut-free
Kid-friendly

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