Spaghetti Carbonara

Name: Spaghetti Carbonara with Beef Bacon and Salad
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 120 Grams of Beef bacon; 1 Piece of Garlic cloves; 250 Grams of Spaghetti; 100 ML of Water; 2 Piece of Organic Eggs; 100 ML of Cooking cream; 30 Grams of Grated Parmesan; 1 Tsp of Black pepper; 1 Tsp of Salt; 15 Grams of Fresh parsley; 200 Grams of Romaine lettuce; 150 Grams of Cherry tomatoes; 1 Piece of Cucumber; 2 Tbsp of Olive oil; 15 Grams of Wholegrain mustard; 15 Grams of Honey; 15 ML of White balsamic vinegar; 1 Tsp of Salt; 1 Tsp of Black pepper; 40 Grams of Kalamata olives

with Beef Bacon and Salad

This Italian classic originates from Rome. Purists look away now, we've added a dash of cream for extra creaminess!

108 Reviews

Cals 1121 · Prot 54 · Carbs 115 · Fat 51

Family Friendly

Speedy

20 min

Spaghetti Carbonara with Beef Bacon and Salad

This Italian classic originates from Rome. Purists look away now, we've added a dash of cream for extra creaminess!

108 Reviews

Cals 1121 · Prot 54 · Carbs 115 · Fat 51

Family Friendly

Speedy

Ingredients

Carbonara

Beef bacon

120 Grams

Garlic cloves

1 Piece

Spaghetti 10*

250 Grams

Water

100 ML

Organic Eggs 5*

2 Piece

Cooking cream 4*

100 ML

Grated Parmesan 4*

30 Grams

Black pepper

0.5 Tsp

Salt

0.5 Tsp

Fresh parsley

15 Grams

Salad

Romaine lettuce

200 Grams

Cherry tomatoes

150 Grams

Cucumber

1 Piece

Olive oil

2 Tbsp

Wholegrain mustard 13*

15 Grams

Honey

15 Grams

White balsamic vinegar 14*

15 ML

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Kalamata olives

40 Grams

Allergens

*10 Wheat, *5 Eggs, *4 Milk, *13 Mustard, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4646 / 1121
Fats (g)	50.8
of which saturated (g)	19.6
Carbohydrates (g)	115
of which sugars (g)	15.4
Fibers (g)	11
Proteins (g)	54.3
Salt (g)	4.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Fry bacon

Finely slice the beef bacon. Peel and mince the garlic. Heat a pan over a medium-low heat and add the beef bacon. Gently fry for 5-6 min or until the fat has melted and the beef bacon is crispy. Add the garlic and fry for a final 1 min. Remove the pan from the heat and set aside.

2 Cook pasta

Meanwhile, bring a large pot of water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

3 Make sauce

Meanwhile, whisk the eggs, cream and grated Parmesan until smooth. Season very generously with black pepper and salt. Set aside.

4 Prep salad

Meanwhile, wash and roughly chop the lettuce. Halve the tomatoes and slice the cucumber. Whisk the olive oil, mustard, honey and balsamic vinegar. Season with salt and pepper. Set aside - this is your dressing.

5 Finish pasta

Return the drained spaghetti to the reserved pan with the beef bacon. Add 100/50/200ml of pasta cooking water and the egg-cream mixture to the pot. Mix well until the sauce coats the spaghetti.

Tip! Make sure the pan isn't too hot when you add your sauce, or the egg will scramble!

6 Serve

Toss the lettuce, tomatoes, cucumber and olives in the dressing. Divide the pasta among plates. Garnish with the fresh parsley leaves and a grind of black pepper.

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