Bacon Carbonara

Bacon Carbonara

with Spring Salad

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The iconic Roman pasta dish is sure to be a hit with the whole family. With a smoky, creamy sauce loaded with peas and bacon, everyone will be licking their plate clean!

Tags:Quick PrepFamily Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

100 g

Bacon Strips

113 g

Onion, chopped

113 g

Green Peas

9 g


170 g



56 g



56 g

Spring Mix

113 g

Baby Tomatoes

1 tbsp

Red Wine Vinegar


¼ cup

Parmesan Cheese, shredded


7 g


1 tbsp

All-Purpose Flour


Not included in your delivery

1 tbsp


2.5 tsp


½ tsp


1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories840 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate89 g
Sugar11 g
Dietary Fiber9 g
Protein29 g
Cholesterol80 mg
Sodium1170 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, roughly chop parsley. Halve tomatoes. Peel, then mince or grate garlic. Cut bacon crosswise into 1/4-inch pieces.


Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.


While spaghetti cooks, heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook stirring often, until bacon is cooked through and starting to crisp, 4-5 min. Add garlic, onions and peas to the pan. Season with salt and pepper and cook, stirring often, until slightly softened, 3-4 min.


When veggies are softened, sprinkle flour over veggies and stir to combine. Cook, stirring often, until flour is golden-brown, 2-3 min. Stir in cream and reserved pasta water. Bring to a boil, then reduce heat to medium. Cook until sauce is slightly thickened, 3-4 min.


While carbonara sauce thickens, combine vinegar, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add tomatoes and spring mix. Season with salt and pepper, then toss to combine.


Add carbonara sauce and parsley to spaghetti in the large pot. Season with salt and pepper, then toss to combine. Divide spaghetti and salad between plates. Sprinkle Parmesan over top.