Fresh Pappardelle Carbonara with Arugula
Creamy pasta carbonara made with fresh pappardelle pasta and arugula.
Servings: 2
Ingredients
- 200 g / 7oz pappardelle or any other pasta fresh or dry
- 1 tbsp This is an affiliate link.olive oil
- 50 g / 1/4 cup pancetta or cubed bacon
- 1 tbsp single cream/half and half
- 1 egg
- 20 g / 1 cup arugula/rocket
- Salt to taste
- 2-3 tbsp This is an affiliate link.parmesan cheese grated
Instructions
- Cook the pasta in a pot of boiling and salted water according to package directions.
- Meanwhile, fry the pancetta, add arugula to it in the last minute just to wilt it. Set aside. In a bowl, beat an egg with a fork and add grated parmesan to it, mix together.
- Drain the pasta, reserving 1/2 cup of water and add pasta to the pan with pancetta and arugula. Mix everything over low heat with a spoonful of cream and a pinch of salt just to coat.
- Take your pasta off the heat and mix in the egg and cheese mixture tossing the pasta gently, add a splash of reserved water to keep things slightly runny but it shouldn't be swimming in sauce. Serve with more freshly grated parmesan cheese.
Nutrition
Serving: 2g | Calories: 613kcal | Carbohydrates: 76g | Protein: 21g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1451mg | Potassium: 352mg | Fiber: 3g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 2mg