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This quick, easy sauce contains raw eggs, which cook gently when tossed in the hot pasta. If you prefer a less rich version, you can omit half of the crème fraîche. A crisp green salad is a good accompaniment.
10 minutes prep time
12 minutes cook time
2 Fry pancetta:While pasta is cooking, put pancetta or bacon into a frying pan and fry without any additional fat over medium heat 4–5 minutes or until lightly browned and crisp, stirring occasionally. If necessary, drain off excess fat, leaving about 1 teaspoon. Add spring onions and cook gently 1 minute or until just soft.
3 Mix cheese and eggs: Combine parmesan, eggs and crème fraîche in a bowl. Season with black pepper and beat together with a fork.
4 Add egg mixture: Drain spaghetti and peas; return to the hot pan with pancetta or bacon and spring onions. Off the heat, add egg mixture and toss thoroughly so that the eggs thicken in the residual heat to make a creamy sauce to coat the pasta. Transfer to warmed serving bowls and serve sprinkled with more parmesan.
• 2621 kJ
• 30 g protein
• 24 g fat of which 13 g saturates
• 72 g carbohydrate
10 minutes prep time
12 minutes cook time
Ingredients:
- 400 g Spaghetti
- 100 g IGA Signature frozen peas
- 100 g pancetta or IGA Signature rindless bacon, cut into 1 cm strips
- 6 spring onions, sliced
- 50 g IGA Signature grated parmesan, plus extra to garnish
- 4 eggs
- 100 ml crème fraîche or light sour cream
- freshly ground black pepper
Method:
1 Cook spaghetti and peas: Preheat oven to 220°C. Cook spaghetti in a large saucepan of salted boiling water, following packet instructions. Add peas to pan for final 3 minutes of cooking.2 Fry pancetta:While pasta is cooking, put pancetta or bacon into a frying pan and fry without any additional fat over medium heat 4–5 minutes or until lightly browned and crisp, stirring occasionally. If necessary, drain off excess fat, leaving about 1 teaspoon. Add spring onions and cook gently 1 minute or until just soft.
3 Mix cheese and eggs: Combine parmesan, eggs and crème fraîche in a bowl. Season with black pepper and beat together with a fork.
4 Add egg mixture: Drain spaghetti and peas; return to the hot pan with pancetta or bacon and spring onions. Off the heat, add egg mixture and toss thoroughly so that the eggs thicken in the residual heat to make a creamy sauce to coat the pasta. Transfer to warmed serving bowls and serve sprinkled with more parmesan.
Serving Information:
Each serving provides:• 2621 kJ
• 30 g protein
• 24 g fat of which 13 g saturates
• 72 g carbohydrate
Swaps:
- Instead of frying pancetta or bacon and spring onions, use 125 g smoked salmon, cut into thin strips (or use trimmings), and add 2 tablespoons snipped fresh chives
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