Fresh Spaghetti Carbonara with Smoked Bacon
Wilted Leafy Greens
Cooking time
10 minutes
Servings
2/4
Calories
730 /serving
This may be the quickest and tastiest carbonara you’ve ever made. By straining springy fresh spaghetti noodles over leafy greens, you'll wilt them in an instant. And you'll save the drippings from naturally smoked bacon to boost the lusciousness of Grana Padano and eggs.
We will send you:
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 120g Baby greens (baby spinach or kale)
- 225g Fresh spaghetti alla chitarra
- 25g Grana Padano (contains rennet)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs • Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Strainer
Whisk
2 or 4 Eggs
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
13 g
Sodium
930 mg
Total Carb
66 g
Sugars
1 g
Protein
28 g
Fibre
4 g
Preparation
Cook the bacon
- Bring a medium pot of salted water to a boil.
- Roughly chop the bacon.
- In a large pan, heat a drizzle of oil on medium.
- Add the bacon* and cook, stirring occasionally, 5 to 7 min., until crispy.
- Transfer the bacon and any drippings to a large bowl.
Boil the pasta & wilt the spinach
- Place the spinach in a strainer.
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 2 to 3 min., until al dente.
- Reserving 1 cup cooking water (double for 4 portions), drain the pasta over the spinach and return to the pot. Toss with a drizzle of oil to prevent sticking.
Make the carbonara
- Meanwhile, in a small bowl, whisk 1 egg, 1 egg yolk (double both for 4 portions), the cheese, spices and S&P.
- Transfer to the bowl of bacon and drippings. Whisk, 1 to 2 min., until incorporated.
- Slowly add ¼ of the reserved cooking water; stir well.
Combine the pasta & serve
- To the pot of pasta and spinach, add the carbonara; toss well.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Divide the pasta between your bowls. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
