Pasta Carbonara

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Pasta Carbonara

  • 30 min
  • 4 persons


  • 340 g Tulip Pork Luncheon Meat
  • 2 cloves Garlic
  • 2.5 dl Thick creme
  • 5 dl Pasta
  • 25 g Parmesan cheese
  • 25 g Green peas
  • Salt
  • Freshly ground pepper
  • Basil leaves
Print recipe


Cook the pasta and put aside.

Dice and sauté the Pork Luncheon Meat in a skillet for about 3 minutes at medium heat.

Mince the garlic and add the garlic, thick cream, parmesan cheese, pasta and green peas.

Season with salt and freshly ground pepper.

Cook for another 3 minutes and serve.

Garnish with basil leaves or other herbs.