Broadbean CarbonaraPer person:
1 handful wholemeal spaghetti
1 egg
1 knob butter
1 clove garlic
1 handful parmesan cheese
1 handful podded broadbeans
Black pepper
Peel the inner skin from the broad beans while the water is boiling for the pasta. While the pasta is cooking, break the egg into a small bowl and whisk the parmesan and pepper into it. It should be thoroughly flecked with pepper. Chop the garlic.
Drain the pasta, and put the knob of butter into the hot saucepan with the garlic and broadbeans. When the butter and garlic are sizzling, add the drained spaghetti back to the pot. Pour the egg mixture over it and give it a good stir. Remove from the heat. By the time you've got a dish out to serve it in, the egg will have thickened to a sauce.
4 comments:
I almost asked where the bacon was then I realized meat-free....duh
Whenever I think you've made my favorite food, you come up with something even yummier. I adore broad beans and the sauce would have been perfect for their lovely beaniness.
I don't get enough broad beans around here--this looks delicious, hearty and perfect for a meat-free meal.
Kat - I know! No bacon!
Cranky - I aim to please.
Deb - you get mangoes, so it is fair that you don't see so many broadbeans!
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