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 460
printed 75

saved 1

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

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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.

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