I used (feeds 3):
One bag of rocket, spinach and watercress (fresh spinach would also be fine, or all rocket, all watercress etc)
2 eggs
Pinch of salt
Pasta (100g per person) (I know carbonara traditionally uses spaghetti, but I think this works much better with 'shapes' and used conchiglie (seashells) which is currently my favourite. Which is lucky as I bought loads of it on special offer!)
Two good teaspoons of green pesto (leftover and in urgent need or being used up). If you don't have this, add some grated strong cheese (e.g. parmesan/ pecorino/ strong cheddar/ gruyere) or a garlicy/ herby creamy cheese (e.g. roule/ boursin) with a glove of crushed, diced garlic and diced basil if you have it.
Freshly ground black pepper
Pine nuts (handful) - optional (also sunflower seeds).
Juice of half a lemon.
Olive oil.
To make:
- Put pasta on to boil according to the packet instructions.
- Beat the eggs with the lemon juice, pesto (if using) or cheese/ garlic/ basil if not. Add the salt (unless the cheese is very salty) and lots of freshly ground black pepper.
- Roughly chop the rocket, spinach and watercress
- Drain the pasta when it is cooked, but not completely i.e. there should still be a little water left in the some of the shells.
- Put the pasta in its original pan back on a medium heat with a glug of olive oil (slowly add the egg, stirring the pasta to ensure it is coated. Add the chopped green leaves and stir until wilted. The water left over from boiling the pasta and the lemon juice in the egg should mean that this is a light, creamy sauce.
N.B. this principle could be used to make a light creamy pasta sauce for people who are lactose intolerant and can't take cream all over their pasta!
