Crispy pancetta carbonara
Ready in around 15 mins
- Energy: 3890kj (930Kcal)
- Protein: 24g
- Carbohydrate: 84g
- Fat: 50g
- Contains: Gluten, Milk, Egg, Tree nuts, Sulphites
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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 small bit sized 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 a paper towel.
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2. TO COOK THE SAUCE:
Place the pan back over a medium-high heat. Once hot add the cauliflower, season with salt and cook for 4-5 mins to create a char. Pour in the carbonara sauce and heat for 2-3 mins, stirring regularly.
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3. TO COOK THE TAGLIATELLE:
Using your hands, gently separate the fresh tagliatelle strands. Once the pot of water is at a rolling boil, add the pasta 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 tagliatelle carbonara into bowls. Top with rocket, shaved Parmesan and truffled almonds. Garnish with the reserved pancetta strips.
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- 1 pack of pancetta
- 1 punnet of fresh tagliatelle
- 1 pot of carbonara sauce
- 1 pot of shaved Parmesan
- 1 bag of rocket
- Cauliflower
- 1 sachet of truffled almonds
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