Gennaro and Tom’s Bean Carbonara with Parmigiano Reggiano #AD

This dish is a twist on a classic carbonara. I’m using beans, which are so good for the planet, and along with the Parmigiano Reggiano, make the sauce super creamy and delicious. Serves 2 Time: A few minutes Course: Pasta & rice INGREDIENTS 100g guanciale (or bacon), cut into strips 700g jar of butter beans 1 egg 40g Parmigiano Reggiano, finely grated, plus extra to serve sea salt and black pepper PREPARATION 1. Heat a large frying pan over a medium heat. Place the guanciale or bacon strips into the dry pan and gently fry for 5 minutes, or until crispy, stirring regularly. 2. Add the jar of butter beans, including their liquid (aquafaba). Bring to the boil, then reduce to a simmer. 3. Meanwhile, beat the egg with the Parmigiano Reggiano and season with sea salt and black pepper. When the beans are hot and saucy, remove them from the heat and leave to rest for a few minutes before stirring in the egg and cheese mixture. 4. Serve with more finely grated Parmigiano Reggiano and a side salad #TheOnlyParmesan #ParmigianoReggiano Follow me!