Luxe Creamy Fettuccine Carbonara

Nutrition per serve

Ingredients

• 1pcs tomato
• 1pcs red onion
• 30g pitted kalamata olives
• 50g parmesan
• 90g diced bacon
• 300g fresh fettuccine pasta
• 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 pasta. 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.
3. Step 3 — Cook pasta
   Meanwhile, add three-quarters of the pasta* to the pan of boiling water and cook, stirring occasionally, for 2-3 mins until al dente. Reserve 100ml cooking water, then drain the pasta.
4. Step 4 — Make sauce
   Add the pasta and three-quarters of the cream* to the bacon, then gradually add the reserved cooking water, stirring constantly, until the sauce coats the pasta.
5. Step 5 — Add parmesan
   Add three-quarters of the parmesan to the pasta 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 and toss to combine. Divide the fettuccine carbonara among bowls and scatter over the remaining parmesan. Serve with the rocket salad.

Allergens

Sulphites, Milk, Egg, Gluten, Wheat