Beetroot, bacon and mushroom carbonara
Try this multicoloured beetroot, bacon and mushroom carbonara perfect for a quick sunny dinner.
Ready in: 30mins
Serving Size: 4
Dietary info: Baby-Friendly Batchcooking Family Food Lunch/Dinner Meat
- 200g pre-cooked beetroot
- 6 mushrooms
- 1 onion
- 2 cloves of garlic
- 6 rashers of bacon
- 360g spaghetti
- 4 egg yolks
- 75ml milk
- 75g grated parmesan
How To Make It
Step 1.Slice and roast the beetroot in the oven at 180 for 15 minutes.
Step 2.Meanwhile dice and cook a few mushrooms, an onion, 2 cloves of garlic and 6 rashers of bacon.
Step 3.Put your spaghetti on to boil.
Step 4.Mix together the egg yolks, milk and parmesan. Slice and add the beetroot to the pan, drain and add the spaghetti then stir in the carbonara sauce over the heat, cooking for a further 2 minutes.
Serve & Enjoy
I love how using beetroot can provide some amazing health benefits too - from keeping blood pressure in check to boosting brain power and function. Something I desperately need