Spaghetti

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

By , 03 December 2019

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Pigs in blankets spaghetti carbonara
  • 25 Mins

  • Serves: 4

Nutritional Info
Each 295g serving contains
  • Energy

    2469KJ

    590KCAL

    30%
  • Fat

    25.7g

    high

    37%
  • Saturates

    10.0g

    high

    50%
  • Sugars

    5.3g

    low

    6%
  • Salt

    1.00g

    med

    17%
of your reference intake.
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
  • Dry-fry the mixed nuts in a hot pan for 3-5 mins until toasted. Set aside.

  • 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.

  • 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.

  • Meanwhile, grate the Parmesan and whisk together the eggs, double cream and 40g of the cheese.

  • Tip the egg mixture, pigs in blankets mixture and parsley over the spaghetti. Mix until the pasta is well coated with the creamy sauce.

  • Transfer to a serving dish, then sprinkle with the toasted nuts and reserved grated cheese to serve.