Summer Carbonara | Blog Chef Cookit

Informations supplémentaires

25 min. | 810 kcal | easy | Even better the next day | Printable version

1. Setup Chop the garlic. Zest the lemon and cut it in half. Cut the sugar snap peas into pieces. Separate the basil leaves from the stems. On a separate board, cut the bacon into pieces.

2. Cook the pasta Bring a pot of salted water to a boil. Add the pasta and cook for 8-10 minutes. Before draining, keep 0.5 ^2P | 1 ^3P cup of the pasta cooking water. Drain and reserve.

3. Cook the bacon In a pan, over medium-high heat, add the bacon and cook for 4-5 minutes or until they're crispy. Remove from the pan and set aside.

4. Cook the vegetables Drain the can of corn. Add to the pan and cook for 2-3 minutes. Add the sugar snap peas and cook for another 2-3 minutes.

5. Assemble In a bowl, combine the eggs, the garlic and the grana padano. Season generously with pepper. In the pan with the vegetables, add the bacon and the pasta. Mix well. Over low heat, add the egg mixture and the pasta cooking water. Stir over very low heat for 2-3 minutes or until the sauce has thickened. Add the lemon zest and the lemon juice, to taste.

6. Plate your dish Garnish the pasta with the basil leaves. Bon appétit!

180gGemelli Pasta

199mlCorn Kernels

132gBacon

2unitFresh egg

80gGrana Padano Cheese

1unitGarlic Clove(s)

1unitBasil

60gSugar Snap Peas

1unitLemon

What you need Pot, Strainer, Pan, Bowl.

810 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 86g

29%

fat 34g

52%

cholesterol 227mg

76%

fiber 4g

16%

protein 37g

saturated 8g

40%

sodium 1086mg

45%

sugar 5g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg