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Pasta with bacon and chicory-peersalad
A tasty recipe. The main course contains the following ingredients: meat, spaghetti (pack 500 g), conference pears, chicory, mayonnaise, olive oil, bakbacon (thick paste (a 150 g), in bars), cooking cream (light (bottle 250 ml)) and broken rosemary (jar 19 g).
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Ingredients
Directions
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Cook the spaghetti according to the instructions on the package. Halve the pears and remove the core. Cut the unpeeled pears into slices. Cut the undersides of the stalk chicory and remove the hard core. Cut the stumps lengthwise into fine strips. Mix the mayonnaise in a bowl with 2 tbsp water. Season the chicory and the pear and season with salt and pepper.
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Heat the oil in a frying pan. Fry the bacon for 2-3 minutes. Add the cooking cream and heat for another 1 minute. Season with the rosemary, pepper and salt.
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Mix the spaghetti with the cream sauce. Divide over 4 deep plates. Serve with the chicory-peersalad.
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Nutrition
750Calories
Sodium17% DV397mg
Fat65% DV42g
Protein52% DV26g
Carbs22% DV67g
Fiber24% DV6g
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