INGREDIENTS

INSTRUCTIONS

Cut the leek in half and slice at a slight angle. Cut the pepper in
half, remove the seeds and cut into diamonds.  1 Heat a large frying
pan and drizzle with olive oil. Add the chopped  onion, crush in the
garlic and add to the pan to sweat for 30  seconds. Add the carrots,
leeks and peppers to the pan and sweat for  another minute.  2 Cut the
mushrooms in half and place to one side. Add the white wine  to the pan
and reduce slightly. Cut the sugar snap peas in half and  add to the
mix along with the broccoli florets. Add the cream to the  mixture and
allow the liquid to reduce.  3 Place the fresh tagliatelle in the pan
with the boiling water and  cook for about 3-4 minutes. Add the button
mushrooms to the vegetable  mixture and season well.  4 Slice the
smoked cheese and add to the vegetable mixture. Stir the  cheese in
well and add the creme fraiche. Turn the heat down very low.  5 Dice
the polenta into 1/2" cubes and roll in the seasoned flour.  Heat a
medium pan and drizzle with olive oil.  6 Add the polenta to the pan
and fry until lightly coloured, add half  the chopped oregano and 2
tbsp grated parmesan to the polenta. Season  well with salt and cracked
black pepper.  7 Drain the tagliatelle through a colander and return to
the pan.  Turn the heat off the vegetable mixture.  8 Finally add the
tagliatelle and the other half of the chopped  oregano to the mixture
and combine thoroughly. Serve the carbonara in  a large pasta bowl and
decorate with a sprig of oregano. Serve with  the polenta.  Converted
by MC_Buster.  Recipe by: Can't Cook Won't Cook  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 803
Calories From Fat: 367
Total Fat: 41.2g
Cholesterol: 107mg
Sodium: 1677.7mg
Potassium: 927.5mg
Carbohydrates: 66.9g
Fiber: 7.3g
Sugar: 12.8g
Protein: 40.3g