Pasta carbonara

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Pasta carbonara

  • 30 min
  • 4 persons

Ingredients

  • 340 g Tulip Pork Luncheon Meat
  • 2 cloves garlic
  • 2.5 dl thick cream
  • 5 dl pasta
  • 25 g parmesan cheese
  • 25 g green peas
  • Salt
  • Freshly ground pepper
Print recipe

Procedure

Cook the pasta and put aside.

Dice and sauté the Pork Luncheon Meat in a skillet for about 3 minutes at medium heat.

Mince the garlic and add the garlic, thick cream, parmesan cheese, pasta and green peas.
Season with salt and freshly ground pepper.

Cook for another 3 minutes and serve.

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