Rainbow carbonara.

I make this for my family as everyone enjoy's it. But if only making for the little people then of course you can lower the quantities.

4 rashers of diced bacon
1 - 2 carrots - jullien ( finely sliced carrot sticks! )
approx 15 - 20 brussel sprouts, quatered.
a little sliced spring onion - if also serving to older family members
splash of white wine ( if on hand.)
2 eggs
300ml light thickened cream
1/4 cup of good quality, grated parmisan
fresh chopped parsley
cooked paster - enough to serve everyone.

cook pasta according to packet directions. - when pasta is almost ready to drain, add your carrots and brussel sprouts to the water and allow to cook for 1 - 2 minutes MAX! ( please note: brussel sprouts are cooked when they turn bright green.)

mean while, cook diced bacon and add a small splash of white wine
whisk together egg, cream and parmisan cheese and add to pan,
as this begins to thicken add your now drained pasta and vegetables
toss to combine
and season with salt, pepper and parley

serve with hot garlic bread.

my son loves this dish.
the carrots and brussel sprouts add a surprising sweetness to the pasta dish.
of course if you are not a fan of brussel sprouts, then broccoli is also nice.

happy cooking,

Jen