Smoky Bacon Penne Carbonara
with Roasted Green Beans & Peas
Cooking time
20 minutes
Servings
4
Calories
880 /serving
The holy trinity of ingredients for a carbonara are cured pork, cheese and eggs. Our naturally smoked bacon is reporting for duty, along with grated Grana Padano for a salty, tangy edge. And we’re throwing in some green veggies for bonus parenting points.
We will send you:
- 200g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 300g Green beans (or string peas)
- 2 Garlic cloves
- 450g Penne rigate
- 150g Green peas
- 90ml Heavy cream
- 50g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Whisk
2 Eggs
Total Fat
42 g
Saturated Fat
17 g
Sodium
660 mg
Total Carb
94 g
Sugars
10 g
Protein
31 g
Fibre
8 g
Preparation
Roast the green beans
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil.
- Remove the stem ends of the green beans.
- On a lined sheet pan, toss with a drizzle of oil, the spices and S&P.
- Roast, 5 to 8 min., until crisp-tender.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 12 min., until al dente
- Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, mince the garlic.
- Roughly chop the bacon.
Cook the bacon
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the bacon* and cook, stirring occasionally, 4 to 7 min., until beginning to brown.
- Reduce the heat to medium and add the garlic. Cook, stirring often, 30 sec. to 1 min., until fragrant.
Make the sauce & combine the pasta
- In a small bowl, whisk 2 egg yolks, ½ the cheese and ¼ of the reserved cooking water.
- To the pan, add the cream, peas and ½ the remaining cooking water.
- Cook, stirring often, 1 to 2 min., until combined.
- Add the pasta and cook, stirring occasionally, 2 to 3 min., until combined and warmed through; season with S&P.
- Off the heat, add the egg yolk mixture; stir until smooth.
- 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 bowls.
- Garnish with the remaining cheese.
- Serve the green beans on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
