Creamy Spaghetti Carbonara

Nutrition per serve

Ingredients

• 1pcs tomato
• 1pcs red onion
• 30g pitted kalamata olives
• 50g parmesan
• 90g diced bacon
• 250g spaghetti
• 250ml cream
• 100g rocket leaves
• 5ml olive oil
• 5ml freshly ground black pepper
• 10ml extra virgin olive oil
• 10ml white wine vinegar

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the spaghetti. Coarsely chop the tomato. Thinly slice the onion. Halve the olives. Finely grate the parmesan.
2. Step 2 — Cook bacon
   Heat 1 tsp olive oil in a large deep frypan over medium-high heat. Cook the bacon, stirring, for 4-5 mins until crisp. Add 1 tsp freshly ground black pepper (reduce for less of a peppery kick) and cook, stirring, for 30 secs, then remove the pan from the heat.
3. Step 3 — Cook spaghetti
   Meanwhile, add three-quarters of the spaghetti* to the pan of boiling water (if you're tempted to throw in all the spaghetti, just note the dish won't be as saucy). Cook, stirring, occasionally, for 12 mins or until al dente. Reserve 100ml cooking water, then drain the spaghetti.
4. Step 4 — Make sauce
   Return the pan with the bacon to medium heat. Add the spaghetti and three-quarters of the cream*, then gradually add the reserved cooking water, stirring constantly, until the sauce coats the spaghetti and looks slightly glossy.
5. Step 5 — Add parmesan
   Add three-quarters of the parmesan to the spaghetti mixture and stir to combine. Taste, then season with salt and pepper. Remove from the heat.
6. Step 6 — Dress salad and serve
   Combine 2 tsp extra virgin olive oil and 2 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the tomato, onion, olives and rocket to the dressing, then toss to combine. Divide the spaghetti carbonara among bowls and scatter over the remaining parmesan. Serve with the rocket salad.

Allergens

Sulphites, Milk, Gluten, Wheat