Macaroni pan Carbonara

Name: Macaroni pan Carbonara
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g frozen peas; 2 Carrots (about 100 g each); 250 g short macaroni; 7-10 Tbsp Salt; 150 g small mushrooms; 2 TABLESPOONS Oil; 50 g Schinkennuggetz; 2 Eggs (size M); 200 g Whipped cream; 50 g grated parmesan cheese; 7-10 Tbsp Pepper; 7-10 Tbsp some marjoram leaves

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g frozen peas
2 Carrots (about 100 g each)
250 g short macaroni
7-10 Tbsp Salt
150 g small mushrooms
2 TABLESPOONS Oil
50 g Schinkennuggetz
2 Eggs (size M)
200 g Whipped cream
50 g grated parmesan cheese
7-10 Tbsp Pepper
7-10 Tbsp some marjoram leaves

Directions

1
Defrost the peas. Peel and wash the carrots, cut them in half lengthwise and cut into thin slices. Prepare pasta in boiling salted water according to instructions on the packet. Add peas 3 minutes before the end of cooking time.
2
Clean, clean and slice the mushrooms. Heat oil in a pan. Fry the mushrooms and diced ham for 4-5 minutes. Mix eggs, cream and parmesan. Season with salt and pepper. Drain the pasta, carrots and peas and put them back into the pot.
3
Add mushrooms and ham. Pour egg milk over it and let it set a little while stirring. Arrange on plates garnished with some marjoram leaves.