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Easy Spaghetti Carbonara

Easy Spaghetti Carbonara

with Spinach, Courgette & Toasted Pine Nuts

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A strict carbonara requires only eggs, bacon, pepper, Parmesan and a little olive oil. Of course, once you know the rules of Italian cooking, you can break them! That's exactly what we're doing tonight with our addition of vibrant green spinach and toasted pine nuts for an irresistible crunch!

Allergens:MilkEggsGlutenTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ packet

grated Parmesan cheese

(ContainsMilk)

1 packet

bacon

1 unit

red onion

3 clove

garlic

1 unit

courgette

⅖ packet

spaghetti

(ContainsGlutenMay be presentEgg, Soy)

1 packet

pine nuts

(ContainsTree NutsMay be presentSoy, Gluten, Peanuts, Sesame, Milk)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

2 unit

egg

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4010 kJ
Fat44 g
of which saturates16.3 g
Carbohydrate86.1 g
of which sugars12.1 g
Dietary Fibre0 g
Protein50.9 g
Cholesterol0 mg
Sodium1640 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Medium Pan
Strainer
Fork
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. TIP: Put a lid on the saucepan to help the water boil faster! Thinly slice the red onion. Cut the courgette into 1cm chunks. Finely chop the garlic (or use a garlic press). Cut the bacon into 1cm pieces.

2

Add the spaghetti to the saucepan of boiling water and cook for 9 minutes, or until ‘al dente’. TIP: Stir the pasta occasionally to ensure it doesn't stick. Reserve some cooking water (1 cup for 2 people / 2 cups for 4 people), then drain the pasta and return to the saucepan. Drizzle with a little olive oil to prevent sticking.

3

While the pasta is cooking, whisk the eggs with a fork in a medium bowl. Add the grated Parmesan cheese (see ingredients list) and season with a pinch of pepper. Mix well and set aside. TIP: Don't forget to reserve some Parmesan cheese for garnish!

4

Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until golden. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the bacon and cook for 4-5 minutes, or until browned. Add the red onion, courgette and garlic and cook for 4 minutes, or until softened and fragrant. Add the baby spinach leaves and cook, stirring, for 1-2 minutes, or until wilted. Add the spaghetti to the frying pan and toss to coat.

5

Remove the pan from the heat and pour in the parmesan-egg mixture and some reserved cooking water (1/2 cup for 2 people / 1 cup for 4 people). TIP: Removing the pan from the heat before adding the egg is important to stop the eggs from scrambling. Mix well to combine. Season to taste with salt and pepper. TIP: Customise your dish! If the sauce looks too thick, add a dash more cooking water until it has a creamy consistency. Seasoning is key, so taste, season with salt and pepper and taste again.

6

Divide the easy spaghetti carbonara between bowls. Sprinkle over the toasted pine nuts and any reserved Parmesan cheese.