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Carrot paste carbonara with garden peas
Tagliatelle made largely from vegetables. Tasty with garlic, Parmesan, olives and garden peas.
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Ingredients
Directions
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Heat a frying pan with non-stick coating without oil or butter and fry the bacon strips for 6 min. On medium heat.
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Crush the garlic with a knife and add. Meanwhile, grate the Parmesan cheese and halve the olives.
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Remove the garlic and put the bacon and shortening in a bowl. Mix the cheese and eggs and season with pepper.
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In the meantime, cook the garden peas for 3 minutes. Add the vegetable pasta last minute. Drain.
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Spoon the pasta, garden peas and olives through the egg mixture. Serve immediately. Yummy! .
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Nutrition
795Calories
Sodium0% DV1.365mg
Fat55% DV36g
Protein88% DV44g
Carbs23% DV68g
Fiber40% DV10g
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