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Easy Spaghetti Carbonara

Easy Spaghetti Carbonara

with Spinach, Zucchini & 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:MilkEggGlutenTree Nuts
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 block

Parmesan cheese

(ContainsMilk)

1 packet

bacon

1 unit

red onion

3 clove

garlic

1 unit

zucchini

1 packet

spaghetti pasta

(ContainsGluten)

1 packet

pine nuts

(ContainsTree Nuts)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

2 unit

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4040 kJ
Fat45.2 g
of which saturates16.8 g
Carbohydrate85.8 g
of which sugars11.9 g
Protein50.8 g
Sodium1650 mg
The average adult daily energy intake is 8700 kJ
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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Get prepped
Get prepped
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 zucchini into 1cm chunks. Finely chop the garlic (or use a garlic press). Cut the bacon into 1cm pieces. Finely grate the Parmesan cheese.

Cook the spaghetti
Cook the spaghetti
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.

Make the carbonara sauce
Make the carbonara sauce
3

While the pasta is cooking, whisk the eggs with a fork in a medium bowl. Add the Parmesan cheese (reserve some for garnish!) and season with a pinch of pepper. Mix well and set aside.

Cook the bacon
Cook the bacon
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, zucchini 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.

Add the sauce
Add the sauce
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.

Serve up
Serve up
6

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