Description
This carbonara is lighter than the traditional, with lots of fresh flavours from lemon juice and parsley.
Ingredients
- 120 grams Dried Penne Pasta
- 2 Eggs
- 20 grams Parmesan Cheese, Grated
- 1 teaspoon Ground Pepper
- ½ Tablespoons Oil
- 1 Courgette, Sliced
- 200 grams Asparagus Spears, Hard Ends Removed And Sliced Into Thirds
- 200 grams Prawns, Peeled And Deveined
- 15 grams Parsley, Chopped
- ½ Lemon, Juiced
Preparation
Cook pasta as per the packet instructions.
While pasta is cooking, break eggs into a bowl with Parmesan and pepper, and whisk together.
Warm olive oil in a frying pan on a medium heat. Add courgette and asparagus and cook for 4–6 minutes, turning occasionally, until lightly browned and tender. Transfer vegetables to a bowl and set aside.
Add prawns to the pan and cook for 2–3 minutes on each side until pink and cooked through.
When pasta is cooked, drain water, saving a cupful. Add pasta to the frying pan along with the vegetables and 1 tablespoon of the pasta water, mix everything together.
Turn off heat and wait 30 seconds for the pan to cool slightly. Then add egg and Parmesan mixture to the frying pan and toss everything together. If sauce looks too thick, add some more of the pasta water. You want a glossy sauce that clings to the pasta.
Mix in the parsley and lemon juice and serve in bowls. Enjoy!
