Spring onion carbonara
https://www.coop.co.uk/recipes/spring-onion-carbonara
Serving this with babyleaf salad will help towards hitting one of your five a day
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Feeds
4
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 60g
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Ingredients
- 1 tbsp Co-op olive oil
- 8 Co-op spring onions
- 300g Co-op tagliatelle nests
- 3 Co-op British free range eggs, yolks only
- 100g Co-op 0% fat Greek style natural yogurt
- 50g Co-op Parmigiano Reggiano (or a vegetarian alternative), grated, plus extra to serve
- Zest of 1 lemon
- 1 garlic clove, crushed
- 2 tbsp chopped flat leaf parsley
- Co-op babyleaf salad, to serve (optional)
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Drizzle half the oil over the spring onions and toss together until evenly coated
- Roast for 25 mins, turning halfway through, until tender and lightly charred
- Roughly chop, then set aside
- Meanwhile, cook the tagliatelle according to the pack instructions
- Beat the yolks, yogurt, Parmigiano Reggiano and lemon zest together in a small bowl and set aside
- Just before the pasta is cooked, heat the remaining oil in a large frying pan over a medium heat, and fry the garlic for 1 minute, until fragrant
- Drain the pasta, reserving a little of the cooking water
- Add the pasta to the frying pan, along with the roasted spring onions
- Working quickly, stir in the egg mixture and a splash of the reserved cooking water
- Toss or stir together until you have a creamy sauce, adding more water if it looks too thick
- Be careful not to overcook, or the eggs will scramble
- Sprinkle over the parsley and serve with extra Parmigiano Reggiano, plus the salad on the side, if you like
