Back to Recipes

Crispy pancetta carbonara

with rocket, charred cauliflower and truffled almonds

Ready in around 15 mins

RECIPE FACT:
In 1339 Tuscany made the decision to pave their roads, and this innovative measure was then taken all over Europe.
Nutritional Info:
  • Energy: 3433kj (820Kcal)
  • Protein: 29g
  • Carbohydrate: 54g
  • Fat: 51g
  • Contains: Egg, Milk, Sulphites, Nuts
Serving Amount:
Serves 1 person
Cooking Instructions:
  • Before cooking:

    Bring a large pot of salted water to the boil over a high heat.

  • 1. TO COOK THE PANCETTA:

    Cut the cauliflower into very small pieces. Heat a drizzle of oil in a non-stick frying pan over a medium high heat and once hot add the pancetta slices. Cook for 1-2 mins, turning to crisp both sides. Remove from the pan and drain on paper towel and reserve the pan.

  • 3. TO COOK THE SAUCE:

    Heat the reserved frying pan over a medium high heat. When the pan is hot add the cauliflower and cook for 4-5 mins, creating a char then pour in the carbonara sauce and heat for 2-3 mins, stirring regularly.

  • 3. TO COOK THE GF TAGLIATELLE:

    Add the GF tagliatelle to the pot of boiling water and cook for 3 mins. Drain into a colander then add to the carbonara sauce. Crumble up all the pancetta except for 2 strips. Stir the crumbled pancetta into the tagliatelle and carbonara sauce.

  • TO SERVE:

    Twist carbonara into bowls. Top with rocket, shaved Parmesan and truffled almonds garnish with the reserved pancetta strips.

Ingredients In your box:
  • 1 pack of pancetta
  • 1 punnet of GF tagliatelle
  • 1 pot of carbonara sauce
  • 1 pot of shaved Parmesan
  • 1 bag of rocket
  • cauliflower
  • Truffle almonds

SHARE YOUR CREATION WITH US!

use the hashtag #woopnz to be featured