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Crispy pancetta carbonara

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:
  • Energy: 3489kj (834Kcal)
  • Protein: 30g
  • Carbohydrate: 53g
  • Fat: 54g
  • Contains: Milk, Egg, Tree nuts, Sulphites
Serving Amount:
Serves 4 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 courgettes 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.

Ingredients In your box:
  • 1 pack of pancetta
  • 1 bag of GF tagliatelle
  • 2 pots of carbonara sauce
  • 1 pot of shaved Parmesan
  • 1 sachet of truffled almonds
  • 1 bag of rocket
  • 2 courgettes

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