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 dishfarfalle, paprika, mayonnaise, Italian, Dutch, Cherry tomatoes, Gouda young cheese,pasta salad with string beans and cheese -
20 minMain dishpenne rigate, Parma ham, onions, olive oil, Cherry tomatoes, fresh cream cheese, colored peppercorns,creamy tomato paste with parma ham -
30 minMain dishRed pepper, lemongrass, coconut milk, sugar, Thai fish sauce, fresh ginger root, lime, butter or margarine, chicken fillets, salt and pepper, fresh coriander,chicken fillet with thai green curry -
25 minMain dishchicken fillet, fresh ginger, salad onion, Shanghai pak choi, egg noodles, (peanut) oil, sambal oelek, soy sauce, sesame oil, bean sprouts,spicy chicken with bok choy and noodles
Nutrition
540Calories
Sodium33% DV800mg
Fat38% DV25g
Protein36% DV18g
Carbs20% DV60g
Fiber20% DV5g
Loved it