Spaghetti alla Carbonara

This is another Italian inspired dish – I took the original version with bacon and adapted it to be a lovely veggie-filled dish! It’s a wonderfully quick dish but is a good solid meal since you cook the pasta with eggs.

  1. Boil spaghetti until al dente.  Boil the water first, then add the salt, then the pasta! Don’t overcook!
  2. Fry spring onion or normal onion in a pan with some garlic. Add finely chopped baby marrows, mushrooms and aubergine and cook until soft.
  3. Add 1/4 cup white wine.
  4. Add the cooked spaghetti and toss with some olive oil.
  5. Add 3 beaten eggs (for 500g pasta – adjust accordingly or according to preference) and toss until just cooked.
  6. Add grated parmigiano and toss again.
  7. Garnish with fresh parsley.

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