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 1118 · Prot 56 · Carbs 111 · Fat 50
Family Friendly
Speedy
20 min
This Italian classic originates from Rome. Purists look away now, we've added a dash of cream for extra creaminess!
Cals 1118 · Prot 56 · Carbs 111 · Fat 50
Family Friendly
Speedy
Ingredients
Carbonara
Beef bacon
120 Grams
Garlic cloves
1 Piece
Spaghetti
10*11*
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, *11 Gluten, *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) | 4670 / 1118 |
| Fats (g) | 50.4 |
| of which saturated (g) | 20 |
| Carbohydrates (g) | 111 |
| of which sugars (g) | 17.5 |
| Fibers (g) | 8.2 |
| Proteins (g) | 56.2 |
| 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 100ml 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.
- Serve the Spaghetti Carbonara alongside the Salad.
- Garnish with fresh parsley leaves and a grind of black pepper.
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