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Crispy pancetta carbonara

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:
  • Energy: 3890kj (930Kcal)
  • Protein: 24g
  • Carbohydrate: 84g
  • Fat: 50g
  • Contains:
  • Gluten, Milk, Egg, Tree nuts, Sulphites
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.

Ingredients In your box:
  • 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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