Crispy pancetta carbonara

Name: Crispy pancetta carbonara
Cook time: 15 min
Yield: 2
Cuisine: Tuscany, Italy

with rocket, courgette 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:

Trim the ends off the courgette and discard. Using a peeler pull it lengthways along the courgette to create ribbons. 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, drain on a paper towel and reserve the pan.
2. TO COOK THE GF TAGLIATELLE:

Separate the GF tagliatelle strands, then add to the pot of boiling water and cook for 3 mins. Drain well into a colander and drizzle with a little oil to avoid sticking.
3. TO COOK THE SAUCE:

Place the frying pan back over a medium-high heat. Once hot add the courgette ribbons and cook for 1 min. Pour in the carbonara sauce and heat for 2 mins then add tagliatelle and toss to coat. Crumble up all the pancetta except for 2 strips. Stir in the crumbled pancetta.
TO SERVE:

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