Pasta Carbonara

• 30 min
• 4 persons

Ingredients

• 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

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Instructions

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.