Pasta carbonara

• 30 min
• 4 persons

Ingredients

• 340 g Tulip Pork Luncheon Meat
• 2 cloves garlic
• 2.5 dl thick cream
• 5 dl pasta
• 25 g parmesan cheese
• 25 g green peas
• Salt
• Freshly ground pepper
• Basil leaves

Procedure

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.