Spring Greens Carbonara
A seasonally perfect recipe to use delicious spring veggies. It’s light yet satisfying and is a wonderful companion to our 2022 Turbine White Rhone Blend No. 1 which features loads of lively Grenache Blanc in the blend.
Recipe Information
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
Total Servings: 4
Ingredients
- 2.5 tsp olive oil
- 1 cup pancetta (200 grams) (small dice)
- 1 cup basil leaves (finely chopped)
- 6 large mint leaves (finely chopped)
- 4 egg yolks
- ½ cup parmesan, grated (plus extra to serve)
- 1 tsp lemon zest
- 16 oz spaghetti (protein spaghetti is a nice choice)
- 10 oz broccolini (trimmed and cut into 1 inch pieces)
- 1 cup frozen peas (thawed)
- extra virgion olive oil for drizzling (optional)
Directions
Boil water for pasta.
Heat 2 tablespoons oil in a large skillet & crisp the pancetta. Turn off heat and add broccolini.
Whisk the egg yolks, lemon zest and parmesan together in a separate bowl.
Heavily salt pasta water when boiling. Cook the spaghetti approximately 10 mins until al dente.
Lift the spaghetti with tongs into the skillet with the pancetta & broccolini using tongs, allowing a little water to be added with each addition of pasta. Add 1/2 cup of pasta water.
Scrape all of the herb mixture and the egg and cheese over the warm spaghetti mixture and use tongs to toss everything together, ensuring each strand of spaghetti is well-coated. Add the peas. Add splashes of the reserved pasta cooking water if the sauce becomes too thick – the spaghetti should be glossy and shiny when ready.
Divide between bowls and top with extra parmesan, a grinding of black pepper and a drizzle of extra virgin olive oil.
Suggested wine pairing
