Pork & Fennel Carbonara with Spinach Spaghetti

Pork & Fennel Carbonara with Spinach Spaghetti

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, September 1, 2019.
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Ingredients

Carbonara

  • 1 pack baby fennel, thinly sliced (fronds reserved)
  • 2 cloves garlic, minced
  • 1 pack pork & fennel grind
  • 3/4 cup cream
  • 3 Tbsp finely grated Parmesan
  • Juice of 1/2 lemon
  • 1/2 pack baby spinach, thinly sliced
  • 1 pack spinach spaghetti
  • 1 courgette, peeled into ribbons

To Serve

  • 2 Tbsp finely grated Parmesan
  • Reserved fennel fronds

Steps

  1. Bring a pot of salted water to the boil. Prep carbonara ingredients.
  2. Cook carbonara. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fennel and garlic with a pinch of salt for 2-3 minutes, until tender. Add pork and fennel grind and cook for 3 minutes, breaking up as it cooks, until browned.
  3. Reduce heat to low-medium, add cream and first measure of Parmesan and simmer for 2 minutes, until thickened. Remove from heat, stir through lemon juice and spinach. Season to taste.
  4. Prep courgette & cook pasta. While sauce cooks, cook pasta in pot of boiling water for about 3 minutes, until tender. Drain and return to pot with courgette ribbons and a drizzle of oil.
  5. Serve pasta topped with carbonara sauce, remaining Parmesan and fennel fronds.

Nutritional Information

Energy 2440 kj
583 kcal
Protein 26.6g
Carbohydrate 40.8g
Fat 35.4g