Bean Pasta Carbonara
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 80g (1/2 large) Onion, diced
- 30g Garlic, minced
- 150g Bacon lean, diced
- 200g Mushrooms, sliced
- 100g Pasta, Chickpea Fettuccine
Sauce
- 80g (1/2 large) Onion, diced
- 30g Garlic, minced
- 150g Bacon lean, diced
- 200g Mushrooms, sliced
- 100g Pasta, Chickpea Fettuccine
- 2 large (60g) eggs
- 50g Ricotta, light
- 40g Parmesan Cheese, grated (grate 10g extra for garnish)
- 5g Parsley, chopped (set aside some for garnish)
Garnish
- 80g (1/2 large) Onion, diced
- 30g Garlic, minced
- 150g Bacon lean, diced
- 200g Mushrooms, sliced
- 100g Pasta, Chickpea Fettuccine
- 2 large (60g) eggs
- 50g Ricotta, light
- 40g Parmesan Cheese, grated (grate 10g extra for garnish)
- 5g Parsley, chopped (set aside some for garnish)
- Parmesan Cheese
- Parsley
Method
step 1
Sauté onions with garlic then add bacon and mushrooms. Cook until mushrooms soften.step 2
Mix together eggs, ricotta, cheese and parsley. Place aside.step 3
Cook pasta as per directions.step 4
When pasta has cooked drain, add in bacon and mushroom mix in pot. Then stir in sauce over a low heat until sauce has combined.step 5
Garnish with grated parmesan and parsley.
