Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Creamy Carbonara Pasta https://www.metro.ca/userfiles/image/recipes/parpadelles-carbonara-et-tombee-choux-de-bruxelles-au-vin-blanc-7269.jpg PT10M PT15M PT25M
Cook the papardelle in salted boiling water following the instructions on the package.Meanwhile, in a large sauté pan, cook the pancetta for 5 to 10 minutes on medium-low heat.Add the garlic and cook for 1 minute more.Reserve half in a plate.Add the Brussels sprouts to the pan and cook for 1 or 2 minutes.Deglaze with the white wine and let reduce.Season with salt and pepper and reserve.Put the reserved pancetta back in the pan and reheat.Beat the cream with the egg yolks and add to the pan, whisking constantly.Remove the papardelle from the boiling water with kitchen tongs, without draining completely, and add to the sauce.Add the parmesan to melt in the pasta and combine.If the mixture is too thick, incorporate a little cooking water from the pasta to the sauce to adjust the consistency.Serve the pasta in bowls, garnish with the Brussels sprouts and a little paprika.
6
0 0 0 0
1 1/2 cups (375 mL) 15 % cooking cream 1 lb (450 g) pappardella pasta or other long pasta 1 1/2 cups (375 mL) pancetta (mild or spicy), diced 4 garlic cloves, chopped 4 cups (1 L) Brussel sprouts, finely choped 1/4 cup (60 mL) white wine freshly cracked black pepper to taste 2 yellow yolk 1/2 cup (125 mL) parmesan, grated 1/2 tsp. (2 mL) ground paprika
Creamy Carbonara Pasta

Creamy Carbonara Pasta

Rate this recipe
0 Vote
6
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 cups
    (375 mL)
    15 % cooking cream
    You might like:

    Flyer Deal  (1)
    LACTANTIA OR NATREL CREAM

    LACTANTIA OR NATREL CREAM

    $3.99 ea.

    473 ml - 1 L OR OLYMPIC YOGOURT 650 g SELECTED VARIETIES


  • 1 lb
    (450 g)
    pappardella pasta or other long pasta
    You might like:

    Flyer Deal  (1)
    Get a $10 Metro Gift Card* when you spend $20 on participating General Mills products.
    ANNIE'S PASTA

    ANNIE'S PASTA

    2 for $5.00

    149 - 170 g RATIO KETO BARS 41 g LÄRABAR GRAIN FREE BARS 35 g OR 2.79 EA.


  • 1 1/2 cups
    (375 mL)
    pancetta (mild or spicy), diced
  • 4
    garlic cloves, chopped
  • 4 cups
    (1 L)
    Brussel sprouts, finely choped
    You might like:

    Flyer Deal  (1)
    GREEN OR RED SWISS CHARD

    GREEN OR RED SWISS CHARD

    2 for $5.00

    PRODUCT OF ONTARIO RED, GREEN OR BLACK KALE PRODUCT OF ONTARIO COLLARD OR DANDELION GREENS PRODUCT OF ONTARIO


  • 1/4 cup
    (60 mL)
    white wine

  • freshly cracked black pepper to taste
  • 2
    yellow yolk
  • 1/2 cup
    (125 mL)
    parmesan, grated
  • 1/2 tsp.
    (2 mL)
    ground paprika
Imprimer ma sélection

Preparation

Cook the papardelle in salted boiling water following the instructions on the package.

Meanwhile, in a large sauté pan, cook the pancetta for 5 to 10 minutes on medium-low heat.

Add the garlic and cook for 1 minute more.

Reserve half in a plate.

Add the Brussels sprouts to the pan and cook for 1 or 2 minutes.

Deglaze with the white wine and let reduce.

Season with salt and pepper and reserve.

Put the reserved pancetta back in the pan and reheat.

Beat the cream with the egg yolks and add to the pan, whisking constantly.

Remove the papardelle from the boiling water with kitchen tongs, without draining completely, and add to the sauce.

Add the parmesan to melt in the pasta and combine.

If the mixture is too thick, incorporate a little cooking water from the pasta to the sauce to adjust the consistency.

Serve the pasta in bowls, garnish with the Brussels sprouts and a little paprika.

Source : metsdelacreme

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.