Description
A delightful twist on classic carbonara featuring fresh runner beans for a vibrant, nutritious meal.
Ingredients
Scale
- 250g runner beans
- 200g spaghetti
- 2 large eggs
- 50g grated Parmesan cheese
- 100g pancetta or bacon, diced
- 2 cloves garlic, minced
- Olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the spaghetti according to package instructions until al dente.
- Meanwhile, trim the runner beans and cut them into bite-sized pieces. Blanch them in boiling water for about 3-4 minutes, then drain and set aside.
- In a frying pan, heat a little olive oil over medium heat. Add the diced pancetta or bacon and cook until crispy.
- Add the minced garlic and cook for another minute to infuse the oil with flavor.
- In a bowl, whisk together the eggs and Parmesan cheese, then set aside.
- Once the spaghetti is cooked, reserve a cup of the pasta water, then drain the spaghetti and add it to the frying pan with the pancetta and garlic.
- Toss in the runner beans and remove the pan from heat.
- Quickly add the egg and cheese mixture to the spaghetti, tossing everything together and adding reserved pasta water as needed to create a creamy sauce.
- Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley if desired.
Notes
To reheat, warm on the stove with a splash of water; avoid using the microwave as it may toughen the pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 180mg