Runner bean carbonara

  • Prep: 10m
  • Cook: 10m
  • Serves: 2

Ribbons of runner beans replace spaghetti in this filling but veg-filled supper, though of course you can add some cooked spaghetti at the end if you'd like. You can also omit the bacon and use a vegetarian alternative to Parmesan if you prefer.


  1. Top and tail the runners then peel the stringy edges off. Use a runner bean slicer or veg peeler to cut the beans into long ribbons. Boil them in salted water for 3-5 minutes before plunging them into cold water and draining (this keeps them green and prevents over cooking). Save a little of the cooking water for later.
  2. Cut the bacon into small pieces. In a deep non-stick frying pan, fry the bacon over a high heat until it browns.
  3. Meanwhile, finely chop the spring onions and garlic. Turn the heat down, pour in the olive oil, then add the onions and garlic and thyme leaves. Sweat gently for 5 minutes until soft and sweet.
  4. Add the bean ribbons to the pan and muddle everything around for a few seconds.
  5. Beat the egg yolks, cream and parmesan together and season well with pepper and salt. (If your bacon is salty then you are unlikely to need much salt, so taste and adjust as necessary.)
  6. Remove the frying pan from the heat then pour in the egg mixture and stir vigorously. The egg will cook in the residual heat of the pan so keep it moving or the sauce will scramble.
  7. Loosen with a splash of the bean cooking water if needed and serve immediately.


All to be sourced organic where possible

  • 250g runner beans
  • 100g un-smoked back bacon
  • 4 spring onions
  • 1 clove of garlic
  • 1 tbsp olive oil
  • 1 tbsp thyme leaves
  • 3 egg yolks
  • 75g double cream
  • 3 tbsp parmesan
Kathy Slack

Kathy Slack

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