Chilli & Spinach Carbonara
- Serves:
- 2
- Course:
- Dinner
- Prep:
- 15 mins
- Cook:
- 15 mins
- Total time:
- 30 mins
0
Nutritional Information
-
KCalories
914 -
Protein (g per Serving)
35.9 -
Carbohydrates (g per Serving)
82.9 -
Fibre (g per Serving)
6.6 -
Fat Contents (g)
47.3
Ingredients
- 225g (8oz) gluten free linguine*
- 2 tbsp (30ml) olive oil
- 110g (4oz) smoked streaky bacon
- pinch of chilli flakes
- 1 clove of garlic, crushed
- 55g (1½oz) grated parmesan
- Freshly ground black pepper
- 110g (4oz) baby spinach
- 5 tbsp (75ml) single cream
- 3 egg yolks
* Check Coeliac UK's Food and Drink Information for suitable products
Method
Cook linguine in plenty of boiling water, adding a tbsp of oil.
Heat the remaining oil in a pan and add the bacon and fry until crispy.
Add the garlic and chilli and cook for 1 minute.
Set aside and keep warm.
Meanwhile, beat the egg yolks in a bowl, add the cream and half of the parmesan and then season with pepper.
When the linguine is just cooked, drain well and put it back into the pan with the baby spinach.
Stir and let the spinach wilt slightly. Add the bacon and egg cream mixture, stir slightly and serve immediately with the remaining parmesan cheese.