Herby Pancetta Carbonara With Chives

Herby Pancetta Carbonara With Chives

Rating
4.50rating out of 5

(3340 reviews from our customers)

Prep Time

20 min

Cuisine

Italian

Use within

6-7 days

This classic Italian linguine dish should be in everyone's repertoire. Why? Because it takes no time to make. There's much debate about whether or not to use cream in the egg-based sauce. We've met halfway and opted for a tiny portion of Cornish clotted cream. Best of both! Shhh...don't tell the Italians!

Prep Time

20 min

Cuisine

Italian

Use within

6-7 days

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In Your Box
Ingredients for 2 people (double for 4)
fresh-chives
10g fresh chives
Cornish clotted cream
40g Cornish clotted cream †
Egg
2 British free range eggs †
garlic-clove
2 garlic cloves
Rennet-Free-parmesan
40g Italian hard cheese †
Linguine
200g linguine †
Pancetta
80g British pancetta lardons
Red gem lettuce
1 red gem lettuce
White-wine-vinegar
1 tbsp white wine vinegar †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 10g chives
  • 40g Cornish clotted cream<span class="strong">†</span>
  • British free-range eggs<span class="strong">†</span>
  • garlic clove
  • 40g Italian hard cheese<span class="strong">†</span>
  • linguine<span class="strong">†</span>
  • British pancetta lardons
  • red gem lettuce
  • 1 tbsp white wine vinegar<span class="strong">†</span>
Typical Values per 100g per serving
Energy 1111 kJ
265 kcal
3362 kJ
801 kcal
Fat
of which saturates
12.2 g
5.8 g
37 g
17.5 g
Carbohydrate
of which sugars
26.4 g
1.6 g
79.7 g
4.9 g
Fibre 1.2 g 3.7 g
Protein 12.2 g 37 g
Salt 0.75 g 2.28 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
10g chives
40g Cornish clotted cream
pasteurised cow's MILK
British free-range eggs
EGGS
garlic clove
40g Italian hard cheese
pasteurised cows MILK, salt, vegetable rennet, starter, calcium chloride [e509]
linguine
durum WHEAT semolina, water
British pancetta lardons
british free range pork belly, salt, sugar, herbs, spices, stabiliser, sodium nitrite e250, potassium nitrate e252
red gem lettuce
1 tbsp white wine vinegar
SULPHITES
Allergens
  • Allergens highlighted by † (milk, eggs, wheat-gluten, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1  Herby Pancetta Carbonara With Chives

Boil a kettle

Peel and finely chop (or grate) the garlic

Grate the Italian hard cheese

Chop the chives finely

2 Herby Pancetta Carbonara With Chives

Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until cooked with a slight bite

Once done, drain the linguine, reserving 300ml [600ml] of the starchy pasta water

3 Herby Pancetta Carbonara With Chives

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat 

Once hot, add the pancetta lardons and cook for 3 min or until they're starting to crisp

 

4  Herby Pancetta Carbonara With Chives

Meanwhile, wash, dry and rip the red gem lettuce into rough, bite-size pieces

Combine the white wine vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper - this is your dressing 

Once the pancetta is crispy, reduce the heat to low and add the garlic

Cook for a further 1 min, stirring constantly, then remove the pan from the heat and set aside for later

5  Herby Pancetta Carbonara With Chives

Crack the eggs into a mixing bowl

Add the grated cheese, clotted cream, half of the chopped chives (save the rest for garnish) and season generously with both salt and pepper

Whisk with a fork as if you were making scrambled eggs- this is your egg mixture

6  Herby Pancetta Carbonara With Chives

Add the drained linguine to the pancetta pan with a few splashes of the starchy cooking water and return the pan to a medium-high heat 

Cook for a further 2 min or until most of the water has evaporated, stirring often

7  Herby Pancetta Carbonara With Chives

Reduce the heat to very low, add the egg mixture and stir continuously for 30 sec-1 min or until the mixture has thickened ever so slightly, adding more cooking water if you need to loosen it a bit - this is your carbonara 

Tip: make sure your heat is very low, otherwise you will make scrambled eggs rather than a smooth sauce!

Dress the red gem with your dressing 

8

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Serve the carbonara with the red gem salad to the side

Garnish the carbonara with the remaining chopped chives and a generous grind of black pepper

Enjoy!

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