Page 145 - CMC Recipe Book

CMC
Recipe - Pasta Carbonara Category - Vegetarian
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Molluscs
Mustard
Nuts
Peanut
Sesam
Soya
SD
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time
Cooking Temp
24
20
35 mins
10 mins
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Cougettes
2k
Spaghetti
1.5k
Egg Yolks
10
Parmesan Cheese
500g
Mushrooms
800g
Olive Oil
75ml
Garlic
3tbs
Parsley Fresh
200g
Season
To taste
Total
Portion Cost
Method
Cook the spaghetti as per manufacturer’s instructions.
Place the egg yolks in a bowl with half of the cheese and 50ml water, beat together and set aside.
Heat the oil in a large pan and fry the courgettes and mushrooms, when softened add the garlic and seasoning.
Working quickly, drain the pasta saving a little of the water. Toss the pasta with the vegetables, add a ladle of the pasta water and the egg and cheese mix. Cook for a minute completely coating the pasta.
Sprinkle with the remaining cheese and parsley and serve.