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Chestnut Carbonara

By Beverley Glock
Chestnuts are low in fat and high in complex carbohydrates with a low GI rating, so great for snacking on.  This is a very easy supper and children can help prepare the dish by shelling the chestnuts - this is the…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 500 g of fresh pasta
  • 2 eggs
  • 2 cloves of garlic, crushed
  • 8 rashers of lean bacon, fat removed and roughly chopped
  • 1 pinch of black pepper
  • 1 drizzle of olive oil
  • 350 g of chestnuts
  • 2 tbsp of parmesan cheese, finely grated
  • 150 g of shiitake mushroooms, roughly chopped

Method

6 steps

  1. Step 1

    Cut crosses in the pointed end of the chestnuts and place half of them in a microwave-safe bowl, microwave on high for 2 minutes, remove and repeat with the other half.

  2. Step 2

    Beat the eggs, add the grated parmesan cheese and a good pinch of black pepper, mix well.

  3. Step 3

    Shell the chestnuts and roughly chop.

  4. Step 4

    Place a drizzle of olive oil in a non-stick frying pan, add the garlic and bacon, once the bacon is cooked, add the mushrooms and chestnuts and sweat over a low heat for 5 minutes.

  5. Step 5

    Cook the pasta, drain and immediately add the chestnut mixture along with the egg mix. Stir; the hot pasta will cook the eggs.

  6. Step 6

    Serve with extra parmesan cheese, black pepper and a green salad.