Double Bacon with Spinach and Mushroom Fiorelli
in truffle carbonara style sauce
Spinach and mushroom-filled fresh pasta is paired with bacon and a carbonara-inspired sauce in this easy and fun-to-make recipe.
Tags:
Egg(s) not included
•Family Friendly
•Quick Prep
•Super Quick
Allergens:
Cereals containing gluten
•Egg
•Milk
•Wheat
•Barley
•Sulphites
The quantities provided above are averages only.
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
300 grams
Fresh Mushroom Fiorelli
(Contains: Cereals containing gluten, Egg, Milk, Wheat May be present: Mustard, Nuts, Soya, Walnuts, Crustaceans, Fish, Molluscs)
200 grams
Irish Bacon Lardons
2 sachet(s)
Cracked Black Pepper
110 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Truffle Zest
1 sachet(s)
Chicken Stock
(Contains: Barley, Wheat)
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
2 unit(s)
Tomato
120 grams
Salad Leaves
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
1 unit(s)
Egg
Nutrition Values
Energy (kJ)3926 kJ
Energy (kcal)938 kcal
Fat56.7 g
of which saturates25.2 g
Carbohydrate65.5 g
of which sugars6.2 g
Dietary Fiber5.2 g
Protein43.7 g
Cholesterol0 mg
Salt6.68 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
Cooking Steps
1
- Boil a large pot of salted water for the fiorelli.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the bacon lardons. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Fry until golden, stirring occasionally, 5-8 mins.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Add the pasta to the boiling water and reduce the heat. Simmer until softened, 5-6 mins.
- Once cooked, reserve a cup of pasta water then drain the pasta and pop back in the pot, off the heat. Drizzle with oil to prevent sticking.
- Meanwhile, in a small bowl mix one egg (per 2P) with the creme fraiche, cheese, stock and cracked black pepper.
- Add the drained pasta to the pan with the lardons. Remove the pan from the heat and add the egg mix. Stir together to coat well.
TIP: Ensure you prevent the water from boiling once the pasta is added, otherwise it can burst.
3
- Meanwhile, trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Roughly chop the tomatoes.
- Toss the salad leaves and tomato with the balsamic vinegar and a drizzle of oil. Season to taste with salt and pepper.
4
- Loosen the sauce with a splash of reserved pasta water if desired. Season to taste with salt and pepper.
- Once the pasta is ready, carefully stir through the truffle zest.
- Dish up the truffled carbonara style fiorelli.
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