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Creamy bacon & mushroom carbonara

with baby spinach

Ready in around 25 mins

RECIPE FACT:
Carbonara is a pasta dish originating from Rome, Italy.
Nutritional Info:
  • Energy: 2748kj (656Kcal)
  • Protein: 27g
  • Carbohydrate: 6g
  • Fat: 58g
  • Contains: Milk, Gluten, Egg, Sulphites, Tree Nuts
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO COOK THE BACON AND MUSHROOMS:

    Cut the bacon into 2 cm squares. Chop the mushrooms into quarters. Heat 2 tbsps of oil in a large frying pan over a high heat. Fry the mushrooms for 1 min, add the diced bacon and fry for a further 3 mins finally add the wine and oregano and cook for 2 mins, until the sauce starts to bubble. Remove frying pan from the heat.

  • 2. TO COOK THE PAPPARDELLE:

    Bring a large pot of water to the boil with a ½ tsp of salt. Roughly chop the Italian parsley leaves discarding the stalk. Open the pack of fresh pappardelle and gently loosen apart with your fingers before placing into the boiling water separating the pasta strands as you do. Cook for 4 mins and drain the pappardelle into a colander then return to the pot. Add 1 tbsp of olive oil to prevent sticking, then stir in the carbonara sauce and baby spinach, followed by the bacon and mushrooms. Season with salt and pepper.

  • TO SERVE:

    With tongs twist the carbonara pappardelle into plates or shallow bowls and sprinkle each with the toasted almonds and chopped Italian parsley.

Ingredients In your box:
  • 1 pack of bacon
  • 1 pot of carbonara sauce
  • 1 pack of fresh pappardelle
  • 1 pot of wine and oregano
  • 1 pack of baby spinach
  • 1 bag of mushrooms
  • 1 sachet of toasted almonds
  • 1 pack of Italian parsley

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