Spaghetti carbonara

Name: spaghetti carbonara
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 350 g Spaghetti; 1 kg fresh sliced stew vegetables bag; 5 toe garlic; 25 g fresh parsley bag; 160 g chilled sun dried tomatoes jar of 320 ml; tl paprika; 300 ml tap water hot; 1 vegetable stock; 100 g cream cheese natural package; 2 medium sized egg; 100 g Grana Padano cheese shavings bag

Italian spaghetti with sundried tomatoes, stew vegetables, garlic, parsley, cream cheese, egg and grano padano.

Ingredients

Directions

Cook the spaghetti according to the instructions on the package.
Heat some oil from the tomatoes in the stir-fry stir fry in the stew 10 min.
Chop the garlic finely.
Slice the parsley. Cut the sundried tomatoes into strips.
Add the garlic, sundried tomato, paprika powder and pepper to the stew.
Add the hot water, bouillon tablet and cream cheese. Bring to the boil while stirring and cook for 3 minutes.
Beat the eggs.
Turn off the heat. Stir in the eggs and immediately pour in the spaghetti.
Add the parsley and pepper and salt to taste.
Spoon the spaghetti into deep plates. Sprinkle the cheese over it.