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 1152 · Prot 60 · Carbs 101 · Fat 46
Quick & Easy
Family Friendly
20 min
This Italian classic originates from Rome. Purists look away now, we've added a dash of cream for extra creaminess!
Cals 1152 · Prot 60 · Carbs 101 · Fat 46
Quick & Easy
Family Friendly
Download PDF
Ingredients
Number of People:
Carbonara
Beef bacon
120 Grams
Garlic cloves
1 Piece
Spaghetti
10*
250 Grams
Water
100 ML
Eggs
5*
2 Piece
Cooking cream
4*
100 ML
Grana padano
4*5*
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
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) | 4810 / 1152 |
| Fats (g) | 46.1 |
| of which saturated (g) | 25.5 |
| Carbohydrates (g) | 101 |
| of which sugars (g) | 16.4 |
| Fibers (g) | 12.5 |
| Proteins (g) | 59.5 |
| Salt (g) | 4.9 |
*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 Grana padano 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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