Spaghetti Carbonara

with Beef Bacon and Salad

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Instructions

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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.

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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

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3 Make sauce

Meanwhile, whisk the eggscream and Grana padano until smooth. Season very generously with black pepper and salt. Set aside.

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4 Prep salad

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

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5 Finish pasta

Return the drained spaghetti to the reserved pan with the beef bacon. Add a splash of pasta cooking water and the egg-cream mixture to the pot. Mix well until the sauce coats the spaghetti

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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.

Tips for fussy eaters

Serve with fresh cucumber slices and halved cherry tomatoes on the side!

Pro tip

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

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

Cooking Time: 20 min

Cals 1110 · Prot 48 · Carbs 108 · Fat 47

Ingredients

Number of people

Carbonara

Beef bacon 120 Grams
Garlic cloves 1 Piece
Spaghetti 250 Grams
Water 100 ML
Eggs 2 Pieces
Cooking cream 200 ML
Grana padano 60 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 1 Tbsp
Wholegrain mustard 15 Grams
Honey 20 Grams
White balsamic vinegar 15 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Kalamata olives 40 Grams

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

Cooking Time: 20 min

Cals 1110 · Prot 48 · Carbs 108 · Fat 47

Instructions

photo

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.

photo

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

photo

3 Make sauce

Meanwhile, whisk the eggscream and Grana padano until smooth. Season very generously with black pepper and salt. Set aside.

photo

4 Prep salad

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

photo

5 Finish pasta

Return the drained spaghetti to the reserved pan with the beef bacon. Add a splash of pasta cooking water and the egg-cream mixture to the pot. Mix well until the sauce coats the spaghetti

photo

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.

Tips for fussy eaters

Serve with fresh cucumber slices and halved cherry tomatoes on the side!

Pro tip

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

Ingredients

Number of people

Carbonara

Beef bacon 120 Grams
Garlic cloves 1 Piece
Spaghetti 250 Grams
Water 100 ML
Eggs 2 Pieces
Cooking cream 200 ML
Grana padano 60 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 1 Tbsp
Wholegrain mustard 15 Grams
Honey 20 Grams
White balsamic vinegar 15 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Kalamata olives 40 Grams
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