Creamy Bacon Carbonara
with Pear Salad
Rules were made to be broken, right? So, we've gone ahead and added cream to our carbonara for a creamier take on the classic dish.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
brown onion
½
pear
½ punnet
Snacking Tomatoes
2 clove
garlic
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
light cooking cream
(Contains Milk;)
1 packet
chicken stock pot
1 packet
diced bacon
(May be present: Soy. )
1 bag
mixed salad leaves
3 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
1
egg
(Contains Egg;)
¼ tsp
honey
1 tsp
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Bring a large saucepan of salted water to the boil. • Thinly slice brown onion (see ingredients). • Finely chop garlic.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• Cook spaghetti in the boiling water, stirring regularly, until 'al dente', 9 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain pasta and return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, crack the egg into a medium bowl, then whisk with a fork. • To the bowl with the egg, add grated Parmesan cheese (reserve some for garnish!), light cooking cream, chicken stock pot and a generous pinch of pepper. Mix well. Set aside. • In a medium bowl, combine the vinegar, the honey and some olive oil (2 tsp for 2 people / 1 tbs for 4 people). Set aside.
Little cooks: Take charge by combining the ingredients for the sauce and the dressing!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. • Add onion and cook until softened and fragrant, 2-4 minutes. • Add a drizzle more olive oil if needed, then add garlic and cook until fragrant, 1 minute.
• Add spaghetti to the pan, tossing to coat. • Remove pan from heat (to ensure the eggs don't scramble!). Add carbonara sauce and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Mix well to combine. • Season with salt and pepper to taste. Set aside.
TIP: If the sauce looks too thick, add a splash more pasta water until the sauce is creamy and silky.
• Halve cherry tomatoes (see ingredients). Thinly slice pear (see ingredients) into wedges. To the bowl with the dressing, add the pear, tomatoes mixed salad leaves, tossing to coat. • Divide creamy bacon carbonara between bowls. Sprinkle with reserved Parmesan. • Serve with pear salad. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the reserved Parmesan!