This is one of my favourites from my book.
Carbonara is traditionally made with an egg-and-oil base as opposed to a cream so this version is more akin to the original than you may think. It is super quick if you have the bits and pieces on hand from another meal and easy-peasy to make from scratch.
Age: 5th month of eating (egg friendly)
Not suitable for freezing
Makes 1 generous serve
Prep Time: 2 minutes
Cooking time: 10 minutes
1/4 cup dried soup pasta or other small pasta shape (about 1/2 – 1 cup of cooked pasta if using left overs)
1 boiled egg
2 tsp ricotta cheese
1/4 cup cooked peas
Generous sprinkling of parmesan cheese
For the pasta: Bring water to a boil in a small saucepan and cook pasta according to packet directions. Drain.
To boil an egg: Place a room temperature egg in a small saucepan and cover with cold water. Set your timer for 10 minutes and place over medium heat and bring to a boil. When timer goes, you should have perfect hard boiled eggs. Remove from heat and allow to cool.
Cook green peas according to packet directions – the microwave is the easiest option.
In a good sized bowl, place ricotta and peeled boiled egg. Mash together with a fork and stir in cooked pasta, peas and cheese.
Swap the peas for the carrot and zucchini vegie mix from page 73 – adds colour and sweetness.
Sauteed mushrooms also work brilliantly – 2-3 button mushrooms finely chopped and sautéed with a small amount of butter. These can be additional to or instead of the peas.
As your baby gets older, consider adding some finely-chopped ham to any of the vegie combinations.