Crispy pancetta carbonara

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

with 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 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.
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.
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.
TO SERVE:

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