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Lorensztajer
Pasta salad 'carbonara'
Salad of fusilli, breakfast bacon, asparagus and artichoke
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package. Rinse cold under running water. Drain.
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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.
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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.
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Remove the woody underside of the asparagus and cut the asparagus into slanted pieces of ½ cm. Leave the dots intact.
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Let the artichoke hearts drain and cut into quarters. Spoon the vegetables through the pasta and crumble the bacon above it.
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Nutrition
540Calories
Sodium33% DV800mg
Fat38% DV25g
Protein36% DV18g
Carbs20% DV60g
Fiber20% DV5g
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