Vegetable carbonara

Try this low-fuss family favourite with a modern, healthy twist!

Serves: 4

Time to make: 30 mins

Ingredients

250g packet gluten-free spaghetti
4 slices (50g) pancetta, thinly sliced then finely chopped
3 cloves garlic, crushed
2 cups frozen peas, thawed
150g baby spinach leaves
150g sugar snap peas, trimmed then halved or chopped
3 eggs
²⁄³ cup milk
¹⁄³ cup (35g) finely grated parmesan cheese

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Instructions

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1 Cook pasta in a large pan of boiling water according to packet directions until almost al dente. Keep warm in pasta water.

2 While pasta is cooking, heat a large, deep non-stick frying pan over medium-high heat. Cook pancetta 2-3 minutes or until crisp. Remove to a plate with a slotted spoon. Add garlic to pan and cook for 1 minute. Add peas, sugar snaps and spinach, cook 1-2 minutes until just heated through.

3 In a large bowl, whisk together eggs, milk and cheese. Season. Drain pasta and quickly add to pea mixture. Toss to combine. Pour over egg mixture and half the pancetta and toss.

4 Divide pasta among 4 bowls. Scatter with remaining pancetta and cracked black pepper.

HFG tip

You’ll need to move fairly quickly to prevent the pasta from overcooking in the pasta water.

Nutrition Info (per serve)

Calories 429 cal

Kilojoules 1794 kJ

Protein 22.9 g

Total fat 9.4 g

Saturated fat 4.3 g

Carbohydrates 58.4 g

Sugar 6.7 g

Dietary fibre 8.1 g

Sodium 416 mg

Calcium 249 mg

Iron 4.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.