Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4810 / 1152
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Fry bacon
Finely slice the beefbacon. 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 beefbacon 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 Granapadano until smooth. Season very generously with blackpepper and salt. Set aside.
4 Prep salad
Meanwhile, wash and roughly chop the lettuce. Halve the tomatoes and slice the cucumber. Whisk the oliveoil, mustard, honey and balsamicvinegar. 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 cookingwater 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!
Toss the lettuce, tomatoes, cucumber and olives in the dressing. Divide the pasta among plates. Garnish with the freshparsley leaves and a grind of blackpepper.