Truffle & Speck Carbonara with Poppy Seed Fettucine & Baby Leaf Salad

Truffle & Speck Carbonara with Poppy Seed Fettucine & Baby Leaf Salad

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 22, 2019.
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Ingredients

Pangrattato

  • 1 pack panko breadcrumbs
  • 2 cloves garlic, minced

Salad

  • 1 pack micro candy radish, snipped with kitchen scissors
  • 1/2 telegraph cucumber, cut in half lengthways & thinly sliced
  • 1 baby cos lettuce, leaves seperated & halved
  • 1 pack raspberry balsamic dressing

Carbonara

  • 1 pack speck, thinly sliced
  • 1 courgette, grated
  • 1 pack truffle carbonara sauce
  • 1 pack poppy seed fettucine

Steps

  1. Bring a pot of salted water to the boil. Prep & cook pangrattato. In a bowl, combine breadcrumbs and garlic with 1 Tbsp olive oil. Heat a dry fry-pan on medium heat. Add pangrattato and cook for 3-4 minutes, stirring often, until golden. Transfer to a bowl and reserve pan.
  2. Prep salad. Reserve a few micro candy radish for garnishing and toss remaining in a large bowl with cucumber and lettuce. Just before serving, toss salad with dressing.
  3. Prep & cook carbonara. Heat a drizzle of oil in reserved pan on medium-high heat. Cook speck and courgette for 3-4 minutes, until speck is golden. Remove from heat and stir through truffle carbonara sauce.
  4. Finish carbonara. Cook fettuccine in pot of boiling water for about 3 minutes, until tender. Reserve 1/2 cup of pasta wate, then drain pasta well. Stir pasta through carbonara sauce and season with pepper. Add some reserved pasta water, a little at a time, to reach your desired consistency.
  5. Serve pasta topped with pangratto and reserved candy radish. Serve salad on the side.

Nutritional Information

Energy 2135 kj
510 kcal
Protein 21.3g
Carbohydrate 39.8g
Fat 33.1g