Carbonara with Carrots

Ingredients

• 200 g spaghetti
• 2 medium carrots
• 2 large eggs
• 50 g Parmesan cheese
• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp olive oil

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 200g spaghetti and cook until al dente, about 10 minutes. Reserve 1 cup of pasta water before draining.

2. 2

   While the pasta cooks, peel and julienne the 2 carrots into thin strips. Heat the 2 tbsp olive oil in a large skillet over medium heat.

3. 3

   Add the carrot strips to the skillet and sauté until tender-crisp, about 5 minutes. Season with a pinch of salt and half of the 1 tsp black pepper.

4. 4

   In a bowl, whisk the 2 eggs with the 50g grated Parmesan and the remaining black pepper until smooth.

5. 5

   Drain the spaghetti and add it to the skillet with the carrots. Toss to combine over low heat for 1 minute.

6. 6

   Remove the skillet from heat. Pour the egg-cheese mixture over the pasta, stirring quickly to create a creamy sauce. Add reserved pasta water a splash at a time if needed.

7. 7

   Serve immediately, topped with extra Parmesan and black pepper if desired.

Tools you’ll need

• Large pot
• Large skillet
• Colander
• Mixing bowl
• Whisk
• Grater

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