Good afternoon here me will give you a recipe 'back of the fridge' veggie carbonara which is delicious The way making it is very easy. You just need to be careful to get results from 'back of the fridge' veggie carbonara which has aroma and taste that can evoke our tastes.

So that the result of 'back of the fridge' veggie carbonara, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare 'back of the fridge' veggie carbonara delicious as long as you know the tricks and how to make this dish can become serving very special.

Ingredients and seasonings required in make

1. Take 200 g spaghetti, linguine or other long pasta
2. Prepare Olive oil
3. Prepare 1/2 a leek, finely sliced
4. Prepare 2 sprigs fresh thyme
5. Prepare zest of 1/2 lemon
6. Use 1 big handful frozen (or fresh) peas
7. Use 2 fat garlic cloves, peeled and crushed
8. Take 2 egg yolks, beaten
9. Prepare About 100g Parmesan, finely grated

Toss to combine and cook until heated through. Divide amongst plates and serve with lemon wedges. ONION + PEAS While the pasta is cooking, heat a large skillet over medium heat. Dice the onion and mince the garlic.

How to cook 'Back of the fridge' veggie carbonara:

1. Heat a good splash of olive oil over a medium heat in a large frying pan. Add the leeks, season with salt, strip in the thyme leaves and cook gently until the leeks are softened and sweet. About 15 minutes. (After about 5 minutes I threw in a few forgotten mushrooms, sliced, too)
2. Bring a big pan of water to the boil and add the pasta. Cook until al dente. Meanwhile…
3. Once the leek has softened, add the lemon zest, peas and garlic. Continue cooking for another few minutes, until the peas are cooked.
4. Beat the egg yolks and stir in most of the grated Parmesan and a good amount of black pepper.
5. Drain the pasta, reserving a mug of the cooking water.
6. Add the pasta to the pan with the leeks and toss through with tongs.
7. Remove the pan from the heat, this is important so the egg doesn't cook and it all becomes a bit scrambled! The heat from the pasta is enough to cook the egg. Add a splash of the reserved pasta water and all of the egg mixture. Keep tossing it all together quickly so the pasta is nicely coated, adding small splashes of pasta water until it looks creamy and silky.
8. Season to taste, then serve with more cheese and a drizzle of olive oil if you like! Yum!
9. Done and ready to serve!

Simply place a baking sheet in the oven and pour the pasta sauce onto the sheet. Melt the butter in a large frying pan and add the sprouts and mushrooms. Stir fry on a medium heat until golden brown. Heat a large skillet over medium high heat. Add the sliced mushrooms, crushed garlic and smoked paprika and fry until the mushrooms are softened.

I say thank you for reading the recipe that I convey on here. We have high hopes we Hope it’s useful and good luck!