Spaghetti With Vegetable carbonara

1. 1

   Following the packet instructions, begin cooking the spaghetti in a large pan of lightly salted water.

2. 2

   Make the sauce by beating together the egg yolks, cream and half the parmesan, seasoning to taste.

3. 3

   About 4 minutes before the end of the spaghetti cooking time add the carrots; just before the end of cooking time, add the asparagus and courgette ribbons.

4. 4

   Drain the spaghetti and vegetables, then return to the pan over a low heat; pour in the sauce and heat gently, stirring constantly, until the sauce has thickened (do not overheat or the eggs will scramble); stir in the sun-dried tomatoes.

5. 5

   Serve immediately with the remaining parmesan and extra black pepper.

No additional tips available.