Crispy pancetta carbonara
Ready in around 15 mins
- Energy: 3883kj (928Kcal)
- Protein: 25g
- Carbohydrate: 83g
- Fat: 48g
- Contains: Gluten, Egg, Milk, Sulphites, Nuts
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.
Twist carbonara into bowls. Top with rocket, shaved Parmesan and truffled almonds garnish with the reserved pancetta strips.
- 2 packs of pancetta
- 1 punnet of fresh tagliatelle
- 1 pot of carbonara sauce
- 1 pot of shaved Parmesan
- 1 bag of rocket
- Truffle almonds