Beansprout Carbonara

You can eat this all day long, it's got a lovely thick carbonara sauce.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)
Serves 4 Prep: 5 min Cook: 10 min

Ingredients

Beansprouts 1 pack (350-400g)
Olive oil as required
Garlic 1 clove
Pancetta (or ham slices) 50g
Egg 1
Double cream 3 tbsp
Salt & pepper as required
Fresh parsley as required

Method

1
Put the oil in a frying pan and stir fry the finely chopped garlic and pancetta on a low heat.
2
Once cooked, turn up to high heat. Add the beansprouts and stir fry.
3
Put the egg, double cream and salt & pepper in a small bowl and stir well.
4
Turn the heat off and add the beaten egg into Step 2. Mix with residual heat.
5
Season with salt & pepper and garnish with the chopped parsley.

Tips & Note

Cook the beansprouts on high for a short time, otherwise it will release too much water and go limp.
After pouring in the beaten egg, make sure the heat is turned off otherwise you'll get scrambled eggs. If the egg is not cooked and the pan's got cold, you can of course put it on the heat again for a short while.

Beansprout Carbonara

You can eat this all day long, it's got a lovely thick carbonara sauce.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)

Serves 4

Prep: 5 min

Cook: 10 min

Ingredients

Beansprouts 1 pack (350-400g)
Olive oil as required
Garlic 1 clove
Pancetta (or ham slices) 50g
Egg 1
Double cream 3 tbsp
Salt & pepper as required
Fresh parsley as required

Beansprout Carbonara

Recipe ID :1103 Posted on 11 SEP 2015

Serves 4

Prep 5min
Cook 10min
views 564
printed 77

saved 1

You can eat this all day long, it's got a lovely thick carbonara sauce.

Share

Ingredients

Print Ingredients Email Ingredients
1 pack (350-400g)
as required
1 clove
50g
1
3 tbsp
as required
as required

Method

Prep
5min
Cook
10min
1
Put the oil in a frying pan and stir fry the finely chopped garlic and pancetta on a low heat.
2
Once cooked, turn up to high heat. Add the beansprouts and stir fry.
3
Put the egg, double cream and salt & pepper in a small bowl and stir well.
4
Turn the heat off and add the beaten egg into Step 2. Mix with residual heat.
5
Season with salt & pepper and garnish with the chopped parsley.

Tips & Note

Cook the beansprouts on high for a short time, otherwise it will release too much water and go limp.
After pouring in the beaten egg, make sure the heat is turned off otherwise you'll get scrambled eggs. If the egg is not cooked and the pan's got cold, you can of course put it on the heat again for a short while.

PRO
Nanita
I’ve got 65 recipes!

NANITA
Step into my kitchen!
Great for kids, so make cute shapes or designs!
Potatoes, Salt & pepper, Milk, Sliced ham, Flour, Egg, Breadcrumbs, Oil for frying
PRO
This Spanish dish from Galicia is also known as caldo gallego, I made it with my favourite ingredient fennel.
Fennel bulbs, Sausages, Potatoes (large), Tinned butterbeans, Chicken stock, Salt & pepper, Extra virgin olive oil, Pepper, Fennel leaves for garnish
PRO
Ideal as a canape when entertaining at home.
Aubergines, Olive oil, Garlic, Anchovy fillets, Salt, Pomegranate, Your favourite bread
PRO
Try this trendy dish as a starter.
Turnips, Stock, Olive oil, Sauce:, Red wine, Balsamic vinegar, Butter, Salt & pepper, Roasted walnuts, Extra virgin olive oil, Cress
PRO
Mascarpone and smoked mackerel makes a lovely combination!
Smoked mackerel, Mascarpone cheese, Herbs (dill, chives and parsley), Sandwich bread slices (white & brown)
PRO
An ideal side dish to go with hot cooked rice or rice balls or risotto.
Miso paste, Sugar, Sake, Mirin, Beaten egg, Crushed garlic
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

A most refreshing and vibrant salad!
Cucumber, Crabmeat, Wakame seaweed, Avocado, Dressing:, Yuzu juice , Soy sauce , Rapeseed oil , Sesame oil, Onion (grated) , Sesame seeds, Red amaranth cress
Eat with half-boiled quail eggs.
Quail, Vegetable oil, Quail egg, Salt & pepper, Mixed leaf salad, Asparagus, cherry tomatoes, Dressing:, Mayonnaise, Parmesan cheese, Lemon juice, Yoghurt, Milk, Garlic (grated), Wasabi, Sesame (ground), Salt
Yukiko
PRO
The seafood really shines through!
Spaghetti, Self raising flour, Seafood mix, Cabbage, Spring onions, Egg, Salt, Water, Vegetable oil, Tonkatsu sauce, Mayonnaise, Bonito flakes, green laver (optional)
A light and refreshing vegetable side dish with a fiery kick of wasabi dressing.
Choi sum bunch, Salt, Vegetable oil for boiling, Dashi stock (or fish stock), Soy sauce, Wasabi (tube), Sesame seeds
This is a side dish that can be made in 5 minutes. Its fresh crunchiness and umami of the salty seaweed will stimulate your appetite! It's less than 25kcal for 100g (one person's serving), so it's ideal for those who are dieting.
Beansprouts, Cucumber (7cm), Kombu seaweed
Make this dish when you have lots of celery to use up - it's crunchy and delicious.
Celery bunch, Carrot, Miso (white), Soy sauce, Sugar, Mirin, Dashi granules (hondashi), Sesame seeds, Sesame oil
KM
HOME

All New Recipes

This reminds me so much of mum's cooking...ah, the good old days! The Japanese love chicken thighs, Britons like breast fillets. It is interesting!
Chicken breast fillets or thighs, Chicken stock , Eggs, Onion, Spring onion, Sake (or white wine), Sugar, Soy sauce, Coriander leaf to garnish, Chilli powder (optional), Cooked rice
cookbuzz
PRO
Tinned mackerel in teriyaki sauce is actually delicious enough to eat as it is, and it almost tastes the same as Japanese 'kabayaki' once you add some water.
Tinned mackerel in teriyaki sauce, Onion, Beansprouts, Spring onion, Eggs, Water, Vegetable oil, Red chilli slices (optional)
cookbuzz
PRO
Amalfi is a southern Italian coastal town, famous for its lemon production. Spaghetti al limone is not at all as sour as it sounds, it's a refreshing pasta dish perfect for summer days.
Extra virgin olive oil, Lemon, Parmigiano reggiano, Black pepper, Basil leaves, Lemon zest, Salt (for spaghetti), Spaghetti
cookbuzz
PRO
Tahini is a sesame paste from the Middle East. It's absolutely perfect with many Japanese dishes.
Tahini, Soy sauce, Sugar, Vinegar, Chinese chilli bean sauce (Tobanjan), Sesame oil, Chicken stock cube (in 5 tbsp water), Egg noodles, Toppings:, Prawn, crab sticks, salad leaves, tomatoes, Smoked salmon, sweetcorn, Boiled eggs, Pine nuts (or crushed peanuts)
cookbuzz
PRO
Even when it's hot and you don't have an appetite, you must eat properly. Enjoy cold ramen noodles which are full of vitamins, carbohydrates and protein to keep you full and well!
Sugar, Vinegar, Soy sauce, Sake or white wine, Sesame oil, Oyster sauce, Lemon juice, Ramen noodles, Mustard, Toppings:, Cucumber, omelette, ham, tomato, etc..., Nuts, Sesame seeds
cookbuzz
PRO
Truly authentic ichiban and niban dashi are the bases for so many Japanese dishes, and so simple to make.
Ichiban (the first) dashi: , Soft water (Volvic, Ashbeck etc..), Dashi kombu seaweed, Katsuo-bushi (bonito flakes), Niban (the second) dashi:, Soft water
cookbuzz
PRO