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:

Serving Amount:

Serves 2 people

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 TAGLIATELLE:

Add the 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.