Crispy pancetta carbonara
Ready in around 15 mins
- Energy: 3433kj (820Kcal)
- Protein: 29g
- Carbohydrate: 54g
- Fat: 51g
- Contains: Egg, Milk, Sulphites, Nuts
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Before cooking:
Bring a large pot of salted water to the boil over a high heat.
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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.
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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.
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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.
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TO SERVE:
Twist carbonara into bowls. Top with rocket, shaved Parmesan and truffled almonds garnish with the reserved pancetta strips.
- 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
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