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!
Cals 1110 · Prot 48 · Carbs 108 · Fat 47
Quick & Easy
Family-Friendly
Try Hello Chef Now
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!
Cals 1110 · Prot 48 · Carbs 108 · Fat 47
Quick & Easy
Family-Friendly
Try Hello Chef Now
Download PDF
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

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!

Before you start

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

Instructions

Fry bacon

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.
Cook pasta

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
Make sauce

3 Make sauce

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

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
Finish pasta

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
Serve

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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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