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Spaghetti with bean carbonara

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Ingredients for 2 servings:

  • 200 g beans, broad green
  • 100 g bacon, streaky
  • 150 ml whipped cream
  • 50 ml milk
  • 2 eggs (size M)
  • some salt
  • some pepper
  • 200g spaghetti
  • 1 tbsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil plenty of water for the pasta. Trim the beans and slice them diagonally into 2 cm wide pieces. Cut the bacon into strips. Whisk the heavy cream with the milk and eggs. Season with salt and pepper. Add salt to the boiling pasta water and cook the spaghetti and beans until al dente. Meanwhile, heat the oil in a pan and fry the bacon until crispy. Drain the pasta and beans, toss them in the pan with the bacon, and remove from the heat. Immediately add the egg cream, mix with the hot pasta, and heat gently until the sauce thickens. Season with salt and pepper, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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