Meatball Carbonara

17 Oct

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I love spaghetti carbonara but I eat it so much that it can get a bit same-y and dull, and I thought that using meatballs instead of pancetta or bacon would be an interesting and tasty variation.

A lot of spaghetti carbonara recipes don’t use onion but I personally think it provides a great depth of flavour, as well as making sure the dish isn’t overly rich.

Serves: three people.

Cost per person: £0.63 (price based on Tesco Value ingredients).

Ingredients:

  • 12 meatballs
  • 1 small onion
  • 300g spaghetti
  • 3 eggs
  • 75ml double cream
  • 50g parmasan

Method

1) Fry the meatballs for 5-10 minutes, until sealed and starting to brown. Put the spaghetti on to boil.

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2) Add the chopped onion to the meatballs and fry for another 5 minutes, until the onion is golden.

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3) Whilst the onion, meatballs and spaghetti are beat the eggs and mix with the double cream and parmesan.

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4) Drain the spaghetti and add to the meatballs and onion, tossing it all together so the meatballs and onion are evenly distributed through the spaghetti.

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5) Turn the pan down to a low heat and add the sauce to heat through. Be careful not to have the pan too hot or the egg will scramble.

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6) Serve with a little more parmesan if you wish, and enjoy!

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