Gennaro and Tom's Bean Carbonara with Parmigiano Reggiano  

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
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