Truffle & Speck Carbonara with Poppy Seed Fettuccine and Baby Leaf Salad

Steps

1. Make pangrattato Bring a pot of hot salted tap water to the boil with a lid. Combine all pangrattato ingredients in a bowl. 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. Make salad Cut cucumber in half lengthways and thinly slice. Separate lettuce leaves and tear larger leaves in half. Use kitchen scissors to trim micro candy radish, leaving 1cm at the base. Reserve a few micro candy radish for garnishing and toss remaining with cucumber and lettuce. Just before serving toss through dressing
3. Cook carbonara Grate courgette and thinly slice speck. Heat a drizzle of oil in reserved pan on medium-high heat. Add speck and courgette and cook for 3-4 minutes until speck is golden. Remove from heat and stir through truffle carbonara sauce.
4. Cook pasta Cook fettuccine in pot of boiling water for about 3 minutes, until tender. Reserve ½ cup of pasta water and then drain pasta well. Stir pasta through carbonara sauce and season with pepper. Add some of the reserved pasta water a little bit at a time if you prefer a saucier pasta
5. Serve pasta sprinkled with pangrattato and reserved micro candy radish with salad on the side.