Chestnut Carbonara
By Beverley Glock
Published on 19 April 2022
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 most time-consuming part of the whole dish.If fresh chestnuts are out of season, these can be replaced by frozen chestnuts.Time and servings
40 minsTotal time
4Servings
30 minsPrep time
10 minsCooking time
Ingredients
- 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
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.Step 2
Beat the eggs, add the grated parmesan cheese and a good pinch of black pepper, mix well.Step 3
Shell the chestnuts and roughly chop.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.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.Step 6
Serve with extra parmesan cheese, black pepper and a green salad.