Carbonara with Carrots

Step 1

Bring a large pot of salted water to a boil. Add the 200g spaghetti and cook until al dente, about 10 minutes. Reserve 1 cup of pasta water before draining.

Step 2

While the pasta cooks, peel and julienne the 2 carrots into thin strips. Heat the 2 tbsp olive oil in a large skillet over medium heat.

Step 3

Add the carrot strips to the skillet and sauté until tender-crisp, about 5 minutes. Season with a pinch of salt and half of the 1 tsp black pepper.

Step 4

In a bowl, whisk the 2 eggs with the 50g grated Parmesan and the remaining black pepper until smooth.

Step 5

Drain the spaghetti and add it to the skillet with the carrots. Toss to combine over low heat for 1 minute.

Step 6

Remove the skillet from heat. Pour the egg-cheese mixture over the pasta, stirring quickly to create a creamy sauce. Add reserved pasta water a splash at a time if needed.

Step 7

Serve immediately, topped with extra Parmesan and black pepper if desired.