Winter veg and bacon carbonara with pangritata

Discover Nadia Lim's perfectly comforting winter veg and bacon carbonara with pangritata that is the perfect hearty but not stodgy weeknight family meal that everyone will love!

By Nadia Lim
  • 40 mins cooking
  • Serves 4
  • Print


  • olive oil, for cooking
  • 4 rashers streaky bacon, diced
  • 2 tablespoon butter
  • 1 medium leek, white and pale green part only, finely diced
  • 2 clove garlic, finely chopped
  • 1 large parsnip, grated or finely diced
  • 1 cup chicken or vegetable stock
  • 100-150g spinach, finely chopped
  • 320 gram dried fettuccine or spaghetti
  • 3 egg yolks
  • 1 cup finely grated parmesan
  • 1 cup cream
  • 1/4 cup finely chopped parsley
Pangritata (optional)
  • 3 slice sourdough bread, chopped
  • 2 tablespoon thyme leaves
  • 2 clove garlic
  • 2 tablespoon olive oil


  • 1
    Bring a large pot of well-salted water to the boil.
  • 2
    For the pangritata, blitz the bread, thyme and garlic to a rough crumb in a food processor (or just finely chop with a knife). Heat olive oil in a frying pan on medium heat and cook mixture for 4-5 minutes or until golden and crispy. Season with salt and pepper.
  • 3
    Heat a small drizzle of olive oil in a large frying pan on medium heat. Cook bacon for 2 minutes. Add butter, leek, garlic and parsnip, with a good pinch of salt, and cook for about 8 minutes until soft but not coloured. Add stock and bring to a simmer. Stir in spinach until wilted.
  • 4
    Cook pasta in boiling water until al dente (just tender). Meanwhile, in a bowl whisk yolks, parmesan and cream together. Season with a pinch of salt and a good grind of black pepper.
  • 5
    Working quickly, drain pasta then tip back into pot. Pour in yolk mixture and stir around pasta to coat – the residual heat from the pasta will lightly cook the egg yolk and melt the parmesan. Stir in the hot vegetable mixture, taste and season with salt and pepper if needed. Divide between warm bowls and sprinkle with pangritata and parsley.