Name: Spinach and Mushroom Fiorelli in truffle Carbonara style
Total time: 10 min
Yield: 2
Cuisine: Italian
Ingredients: 300 grams Fresh Mushroom Fiorelli; 100 grams Irish Bacon Lardons; 2 sachet(s) Cracked Black Pepper; 110 grams Creme Fraiche; 2 unit(s) Grated Italian Style Hard Cheese; 1 sachet(s) Truffle Zest; 1 sachet(s) Chicken Stock; 1 sachet(s) Balsamic Vinegar; 2 unit(s) Tomato; 120 grams Salad Leaves; to taste Salt; to taste Pepper; to taste Oil; to taste Water; 1 unit(s) Egg

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Recipes

Italian Recipes

Spinach and Mushroom Fiorelli

in truffle Carbonara style

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Tags:

Quick Prep

•Super Quick

•Family Friendly

•Egg(s) not included

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)

100 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: Wheat, Barley)

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)3273 kJ

Energy (kcal)782 kcal

Fat43.7 g

of which saturates20.8 g

Carbohydrate64 g

of which sugars4.7 g

Dietary Fiber4.4 g

Protein34.3 g

Salt5.4 g

Potassium189.6 mg

Calcium8 mg

Iron0.2 mg

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

Boil a large pot of salted water for the Fiorelli. TIP: If you’re in a hurry you can boil the water in your kettle.

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.

When boiling, add the pasta to the water and reduce the heat. Simmer until softened, 5-6 mins. Once cooked, reserve a cup of pasta water then drain the fiorelli in a sieve and pop back in the pot, off the heat. Drizzle with oil to prevent sticking.

TIP: Once the Fiorelli are in the water, do not allow the water boil anymore, otherwise they will burst.

Meanwhile, in a small bowl mix one egg (per 2P) with the creme fraiche, cheese, stock and cracked black pepper.
Once the lardons are ready, add the drained pasta to the pan.
Remove the pan from the heat and add the egg mix. Stir together to coat well.
Loosen the sauce with a splash of reserved pasta water if desired. Season to taste with salt and pepper.

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 dressing and a drizzle of oil. Season to taste with salt and pepper.

Once the pasta is ready, carefully stir through the truffle oil.

Dish up the Carbonara truffle style spinach and mushroom fiorelli.