Carbonara salad

Name: Carbonara salad
Cook time: 40 min
Total time: 40 min
Yield: 9
Ingredients: 3 Eggs (size M); 400 g Breakfast bacon in cubes; 3 Garlic cloves; 250 g Salad cream (with 30 % yoghurt; 25 % fat); 150 g Fresh cream; 7-10 Tbsp ground black pepper; 1 kg Spaghetti; 7-10 Tbsp Salt; 2 bundles (40 g each) Rocket; 200 g Parmesan cheese

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 9

3 Eggs (size M)
400 g Breakfast bacon in cubes
3 Garlic cloves
250 g Salad cream (with 30 % yoghurt; 25 % fat)
150 g Fresh cream
7-10 Tbsp ground black pepper
1 kg Spaghetti
7-10 Tbsp Salt
2 bundles (40 g each) Rocket
200 g Parmesan cheese

Directions

1
Cook the eggs for 9 minutes in sufficient boiling water. In the meantime, drain the bacon in a pan without fat until crispy. Peel garlic and press it through a garlic press. Mix garlic, bacon, frying fat, salad cream and crème fraîche. Season with pepper. Break the spaghetti once.
2
Cook in sufficient boiling salted water according to package instructions. Meanwhile clean, wash and shake dry the rocket. Peel and coarsely chop the eggs. Grate parmesan. Drain spaghetti. Mix all ingredients except 2 tablespoons of parmesan for sprinkling and sprinkle with the remaining paremesan.
3
With 10 people: