Sun-dried tomato and parmesan carbonara recipe



Recipe for sun-dried tomato and parmesan carbonara in our easy vegetarian recipes collection.

Recipe ingredients

  • 6 ounces tagliatelle
  • 2 ounces sun-dried tomatoes in olive oil, drained
  • 2 eggs, beaten
  • 1/3 cup double cream
  • 1 tablespoon wholegrain mustard
  • 2/3 cup Parmesan cheese, freshly grated
  • 12 fresh basil leaves, shredded
  • Salt and pepper
  • Fresh basil leaves, to garnish
  • Crusty bread, to serve

How to make sun-dried tomato and parmesan carbonara

  • Cook the pasta in boiling, salted water until it is just tender but still retains a little bite, al dente.
  • Meanwhile, cut the sun-dried tomatoes into small pieces.
  • Beat together the eggs, cream and mustard in a bowl.
  • Add plenty of salt and pepper until they are well combined and smooth but do not allow the mixture to become frothy.
  • Drain the pasta and immediately return to the hot saucepan with the cream mixture sun-dried tomatoes, Parmesan cheese and shredded fresh basil.
  • Return to a very low heat for 1 minute, stirring gently until the mixture thickens slightly.
  • Adjust the seasoning and serve immediately, garnished with basil leaves.
  • Serve with plenty of crusty bread.

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