Alpro Art of Carbonara

Method

Bring a large pan of salted water to the boil and cook the pasta according to the instructions on the packet.

Over a high heat, put the pancetta in a frying pan and cook for 1 minute until its natural fats start to come out. Add the garlic and shallot, reduce the heat slightly and brown everything off together. Meanwhile whisk together the egg, Alpro soya cream and most of the Parmesan, keeping a little of the cheese back for serving.

When the pasta is cooked, drain and return to the pan along with the pancetta mixture and the blended egg and cream. Season well with black pepper, and toss the pasta with tongs to coat it evenly with the creamy sauce.

Serve in bowls, sprinkled with the remaining Parmesan and chopped parsley – perfect with a crisp rocket salad.

Ingredients

A Few Twists Of Black Pepper
Alpro Soya Cream Alternative 150ml
Cloves Garlic, Crushed 2
Parmesan, Freshly Grated 30g
Eggs 2
Spaghetti 250g
Shallots, Finely Chopped 1
Cubed Pancetta 150g
Pinch Of Salt
Handful Of Chopped Parsley (optional)

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