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 dishredfish fillets, lemon juice, sage leaves, Parma ham, olive oil,redfish with sage and parma ham -
35 minMain dishoil, half-to-half-chopped, Buritto Kit, Mexican stir-fry vegetables, sour cream, ground cheese,stacked tortillas -
20 minMain dishfloury potatoes, cool fresh broccoli, salad onion, goat cheese 45, salad mix, dried tarragon, sundried tomatoes in pot,broccoli stall with nuts and goat's cheese -
20 minMain dishchicken breast, ground cinnamon, traditional olive oil, lemon, Greek yoghurt, ground cumin, Tortilla wraps, cucumber, head of iceberg lettuce,Greek wraps
Nutrition
540Calories
Sodium33% DV800mg
Fat38% DV25g
Protein36% DV18g
Carbs20% DV60g
Fiber20% DV5g
Loved it