Filter
Reset
Sort ByRelevance
Lorensztajer
Pasta salad 'carbonara'
Salad of fusilli, breakfast bacon, asparagus and artichoke
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta al dente according to the instructions on the package. Rinse cold under running water. Drain.
-
In the meantime, heat a skillet without oil or butter and fry the bacon in 5 minutes until golden brown and crisp. Drain on kitchen paper.
-
Grate the yellow skin of the lemon and press out half of the fruit. Mix the grater and juice with the aioli. Scoop through the pasta.
-
Remove the woody underside of the asparagus and cut the asparagus into slanted pieces of ½ cm. Leave the dots intact.
-
Let the artichoke hearts drain and cut into quarters. Spoon the vegetables through the pasta and crumble the bacon above it.
Blogs that might be interesting
-
20 minMain dishrice, oil, fresh ginger, tomato cubes, honey, chicken fillets, garden peas,chicken skewers with sweet tomato sauce -
30 minMain dishonion, traditional olive oil, risotto rice, chicken broth tablet, boiling water, dry white wine, lemon, frozen raw peeled pink shrimps, fresh chives, capers,Risotto with shrimps -
25 minMain dishconference peer, orange, steak, butter, grolsch powerful cannon, Roquefort, pepper,steak with fried pear and orange gravy -
20 minMain dishchicken fillets, sharp mustard, puff potatoes with yoghurt sauce, celery, butter, chicory, apples, honey mustard dressing,chicken with mustard, puff potatoes and chicory salad
Nutrition
540Calories
Sodium33% DV800mg
Fat38% DV25g
Protein36% DV18g
Carbs20% DV60g
Fiber20% DV5g
Loved it