FIORETTO® CARBONARA

Ingredients

• 200g Fioretto^® Cauli Blossom
• 300g rigatoni or farfalle pasta
• 4 free-range eggs
• 1/3 cup thickened cream, optional
• 60g parmesan cheese, finely grated
• 2tbs extra virgin olive oil
• 4 streaky bacon rashers, chopped
• Extra finely grated parmesan & crispy basil leaves, to serve

Method

1. Use a slotted spoon to transfer the pasta straight into the pan with the Fioretto® and bacon. Remove from the heat, pour over the egg mixture and stir off the heat until the pasta is well coated. Return to low heat, adding a couple of tablespoons of the hot pasta cooking water until you have a silky sauce. Make sure the pan is not too hot otherwise the eggs will scramble.
2. Meanwhile, add 1 tablespoon of oil and bacon to a large non-stick frying pan, then place over medium heat. Cook for 4-5 minutes until light golden. Add Fioretto® and cook for 3 minutes until tender. Season with pepper.
3. Cook the pasta in a large saucepan of boiling salted water. Beat the eggs and cream, (if using) in a bowl until well combined. Stir in the Parmesan.
4. Spoon into bowls, top with basil and extra parmesan. Season, then drizzle with remaining olive oil.