Butterbean carbonara

Name: Butterbean carbonara
Cuisine: European, Italian, Mediterranean
Ingredients: 2 eggs; 60g parmesan; 250g chestnut mushrooms, sliced; 1/2 tsp chopped fresh rosemary plus extra; 4 slices of smoked pancetta, diced; 2 cloves garlic, minced; 240g bold bean co butterbeans or use cannellini beans.; 1 small chicken or 2 small chicken breasts or use any protein you like

5 steps

Updated at: Sun, 11 Feb 2024 00:34:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1743.7 kcal (87%)

Total Fat94.6 g (135%)

Carbs78.7 g (30%)

Sugars10.8 g (12%)

Protein141 g (282%)

Sodium1067.1 mg (53%)

Fiber23.8 g (85%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2eggs

60gparmesan

250gchestnut mushrooms

sliced

½ tspfresh rosemary

chopped, plus extra

4 slicessmoked pancetta

diced

2cloves garlic

minced

240gbutterbeans

or use cannellini beans

1chicken

small, or 2 small chicken breasts, or use any protein you like

Instructions

Step 1

Season the whole chicken with salt, pepper and chopped rosemary. Roast at 190c fan for 40 minutes then let rest for 20 minutes.

Step 2

Whisk the egg with grated parmesan. Season with black pepper.

Step 3

Heat a nonstick pan to medium heat with a little olive oil. Add the mushrooms, diced rosemary, minced garlic and pancetta and cook for around 5-10 minutes until all the water has evaporated and they turn golden brown and delicious. The caramelisation is important for flavour!

Step 4

Drain the butterbeans, add to the pan and toss. Turn down the heat of the pan to low and pour in the egg mix, stirring constantly until it turns into a glossy, thickened sauce. If the pan is too hot, the egg will scramble. Taste and season with salt and extra pepper if needed.

Step 5

Serve the beans with some roast chicken and finish with extra parmesan. Keep leftovers for 2 days.