Spaghetti carbonara

Boost the flavour and goodness of classic creamy carbonara with bright broad beans and in-season leeks.

• 235g (1 1/2 cups) frozen broad beans
• 400g dried spaghetti pasta
• 1 tablespoon olive oil
• 200g rindless bacon or pancetta, coarsely chopped
• 1 leek, trimmed, thickly sliced
• 2 garlic cloves, finely chopped
• 3 eggs
• 3 egg yolks
• 70g (1 cup) finely grated parmesan
• 60ml (1/4 cup) thickened cream
• 1/4 cup chopped fresh continental parsley
• Shaved parmesan, to serve

Energy 3378kJ	Fat saturated 16.00g
Fat Total 38.00g	Carbohydrate sugars 2.00g
Carbohydrate Total 73.00g	Dietary Fibre 8.00g
Protein 38.00g	Cholesterol 311.00mg
Sodium 919.58mg

All nutrition values are per serve.

1. Step 1

   Place the broad beans in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes to thaw. Rinse under cold running water. Drain. Peel and discard the skins.

2. Step 2

   Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to the pan.

3. Step 3

   Meanwhile, heat the oil in a frying pan over medium heat. Cook the bacon or pancetta, stirring occasionally, for 5 minutes or until crisp. Add the leek and garlic, and cook for 1 minute or until the leek is soft.

4. Step 4

   While the pasta is cooking, combine the eggs, egg yolks, parmesan and cream in a bowl. Season with pepper.

5. Step 5

   Add the broad beans, bacon mixture, egg mixture and parsley to the pasta. Toss to combine. Season with salt and pepper. Divide among serving plates and top with shaved parmesan.