Fresh Spaghetti Carbonara with Endive Salad & Pancetta
Balsamic Vinaigrette & Grana Padano
Cooking time
10 minutes
Servings
2/4
Calories
1000 /serving
Uplevel spaghetti dinner with chic ingredients. The first game changer is fresh spaghetti alla chitarra. It cooks to delicately al dente in a matter of minutes. For a classy carbonara, toss the strands with golden-browned morsels of pancetta, and a heavenly mixture of egg yolk, cream and grated Grana Padano. The side salad stands out thanks to endive, crisp and bittersweet leaves with an elegance all their own.
We will send you:
- 85g Pancetta
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Endive
- 15ml Balsamic vinegar
- 225g Fresh spaghetti alla chitarra
- 45ml Heavy cream
- 25g Grana Padano (contains rennet)
- 9g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Whisk
Oil
Salt & pepper (S&P)
2 or 4 Eggs
2 or 4 tbsp Butter
Total Fat
62 g
Saturated Fat
23 g
Sodium
1310 mg
Total Carb
78 g
Sugars
3 g
Protein
38 g
Fibre
13 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the pancetta
Meanwhile, in a large pan, heat a drizzle of oil on medium. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until golden brown and crispy. Add the garlic and cook, stirring frequently, 30 sec. to 1 min., until fragrant.
Mise en place
Meanwhile, in a small bowl, whisk the cream, spices, cheese and 2 egg yolks (double for 4 portions) until smooth. Remove the root end of the endive; thinly slice lengthwise.
Make the salad
In a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions) and S&P. Add the endive and baby greens; toss well.
Combine the pasta
To the pan of pancetta, add the pasta, ½ the reserved cooking water and 2 tbsp butter (double for 4 portions); bring to a boil. Off the heat, add the cream mixture and S&P; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your plates. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
