Recipes
Pigs in blankets spaghetti carbonara
Don’t let all these little piggies get eaten on the big day – they’ll add flavour to this traditional dish
Don’t let all these little piggies get eaten on the big day – they’ll add flavour to this traditional dish
(22 votes)
Cook: 25 Mins
Serves: 4
Price: £1.14 per serving
Nutritional Information
Each 295g serving contains
Energy
2469kj
590kcal
2469kj
590kcal
30%
Fat
25.7g
25.7g
High
37%
37%
Saturates
10.0g
10.0g
Med
50%
50%
Sugars
5.3g
5.3g
Med
6%
6%
Salt
1.00g
1.00g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
837kj/200kcal
Typical energy values per 100g:
837kj/200kcal
Ingredients
40g leftover mixed nuts, chopped
1tbsp rapeseed oil
1 medium onion, finely chopped
200g leftover cooked pigs in blankets (about 10)
2 large cloves garlic, crushed
300g spaghetti
50g Parmesan (or any leftover hard cheese)
3 eggs, beaten
2tbsp double cream
10g flat-leaf parsley, chopped
Method
1
Dry-fry the mixed nuts in a hot pan for 3-5 mins until toasted. Set aside.
2
Heat the oil in a pan, with the onion and cooked pigs in blankets. Cover and cook over a medium heat for 5 mins. Add the garlic, then cook uncovered for 2 mins.
3
Cook the spaghetti according to the pack instructions. Drain, reserving 2tbsp of the cooking water, then return the pasta and reserved water to the pan.
4
Meanwhile, grate the Parmesan and whisk together the eggs, double cream and 40g of the cheese.
5
Tip the egg mixture, pigs in blankets mixture and parsley over the spaghetti. Mix until the pasta is well coated with the creamy sauce.
6
Transfer to a serving dish, then sprinkle with the toasted nuts and reserved grated cheese to serve.