B-Well Carbonara
(17 May 2018)

B-Well Carbonara Expresso

B-Well Carbonara
Serves 2
 
Recipe by Nicole Snelling
 

500g Tagliatelle Pasta

2 Tbsp B-Well Canola simply garlic flavour oil
1 Onion, finely diced
2 Garlic cloves, minced
200g Streaky bacon, diced
¼ Cup White wine
250ml Fresh cream
½ Cup Frozen or fresh peas
Salt and pepper
Handful Chives, finely chopped
¼ Cup Parmesan cheese, grated
1 Tbsp B-well Canola cheeky chilli flavour oil
 
Bring a pot of salted water to the boil for the pasta. Once the water has reached boiling point, add the pasta and allow it to cook for 8-10 minutes until cooked through, but not to soft. Drain the water and drizzle 1 Tbsp B-Well Canola simply garlic flavour oil, toss the pasta to coat in the oil, then set aside.
In a medium-high heated non-stick pan, add 1 Tbsp B-Well Canola simply garlic flavour oil, add onions and saute for 4-5 minutes until golden brown. Add garlic and bacon, cook for a further 5 minutes until the bacon is cooked through.
Deglaze the pan with white wine, then add the cream and peas. Allow to come to a light simmer.
Add grated parmesan cheese, season with salt and pepper, then add the cooked pasta, toss well and allow to heat through for 2-3 minutes.
Serve the pasta with chopped chives, a drizzle of B-well Canola cheeky chilli flavour oil and parmesan cheese shavings.

 

 

 

 

 

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