Description
An exciting twist on the classic Italian dish, combining creamy carbonara with the freshness of runner beans.
Ingredients
Scale
- 200g runner beans
- 150g spaghetti or another pasta
- 100g pancetta or bacon, diced
- 2 large eggs
- 50g parmesan cheese, grated
- 2 garlic cloves, minced
- Olive oil
- Salt and pepper to taste
Instructions
- Cook the spaghetti in salted boiling water until al dente, about 8-10 minutes, reserving a cup of pasta water before draining.
- Trim the ends off the runner beans and slice them into bite-sized pieces.
- In a large frying pan, heat olive oil over medium heat, add the pancetta, and sauté until crispy and golden brown, about 3-4 minutes.
- Add minced garlic and runner beans to the pan, cooking for an additional 2-3 minutes until the beans are tender yet crisp.
- Whisk together the eggs and grated parmesan cheese until combined.
- Quickly add the cooked pasta to the frying pan with the pancetta and beans. Remove from heat and pour in the egg mixture, stirring quickly to create a creamy sauce.
- Season with salt and pepper to taste.
- Serve immediately, garnished with extra parmesan and black pepper.
Notes
Use fresh ingredients for the best flavor. Adjust sauce consistency with reserved pasta water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pasta Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 186mg