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Easy Bacon Carbonara

Easy Bacon Carbonara

with Pear & Spinach Salad

Rules were made to be broken, right? So, we've gone ahead and added cream, baby spinach and flaked almonds to this carbonara for a different twist on this popular meal.

Allergens:
Gluten
Wheat
Egg
Milk
Almond

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.

Preparation Time40 minutes
DifficultyEasy

Ingredients

Serving amount

½

brown onion

½

pear

1 packet

spaghetti

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1.5 packet

grated Parmesan cheese

(Contains Milk;)

½ packet

light thickened cream

(Contains Milk;)

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

180 g

diced bacon

(May be present: Soy, Milk. )

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

1 tsp

vinegar (balsamic or white wine)

¼ tsp

honey

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3744 kcal
Fat41.6 g
of which saturates17.5 g
Carbohydrate80.6 g
of which sugars11.9 g
Dietary Fibre0 g
Protein44.9 g
Cholesterol0 mg
Sodium1292 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Large Pan

Instructions

Get prepped
1

Bring a large saucepan of salted water to the boil. Thinly slice the brown onion (see ingredients). Thinly slice the pear (see ingredients).

Cook the pasta
2

Cook the spaghetti in the boiling water, stirring occasionally, until 'al dente', 9 minutes. Drain, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then return the spaghetti to the saucepan. Drizzle with olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

Make the carbonara sauce
3

While the pasta is cooking, whisk the egg in a medium bowl using a whisk or fork. Add the grated Parmesan cheese (see ingredients), light thickened cream (see ingredients) and season with pepper. Mix well and set aside. In a small bowl, combine the vinegar, honey and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Set aside.

Cook the pine nuts & bacon
4

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, stirring, until golden, 2-3 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the bacon until golden, 7-8 minutes. Add the onion and cook until softened and fragrant, 3 minutes.

Bring everything together
5

Add the spaghetti to the pan with the bacon and toss to coat. Add 1/2 the baby spinach leaves and stir through until wilted. Remove the pan from the heat and pour in the carbonara sauce and some reserved pasta water (2 tbs for 2 people / 1/3 cup for 4 people). Mix well to combine. Season to taste.

TIP: Removing the pan from the heat before adding the egg is important to stop the eggs from scrambling. TIP: If the sauce looks too thick, add more pasta water until the sauce is creamy and silky.

Serve up
6

Divide the easy bacon carbonara between bowls. Sprinkle with the toasted flaked almonds. In a medium bowl, combine the pear and remaining baby spinach leaves with the honey-vinegar dressing and serve on the side.