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£3.95/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
In a frying pan, toast the nuts (if using) over a medium heat for 2-3 minutes until golden; tip onto a board to cool, then roughly chop. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 1 minute less than the pack instructions.
Return the frying pan to a low-medium heat and add ½ the oil. Add the salad onion whites (or other onion) and cook for 3-5 minutes until softened; tip onto a plate. Add the bacon to the pan, turn up the heat a little and cook for 4-5 minutes until crispy, then take off the heat.
In a large bowl, use a fork to beat the eggs and three quarters of the cheese; season with black pepper. Use tongs to transfer the cooked pasta to the frying pan with the bacon, allowing a little of the water to travel with it. Add the softened onions, most of the salad onion greens, the herbs, egg mixture and remaining oil. Add a little of the pasta cooking water (if needed); toss through over a very low heat until the pasta is coated in a silky sauce. Serve scattered with the remaining cheese, the salad onion greens and nuts. A drizzle of chilli oil adds a lovely heat, if liked.
Typical values per serving when made using specific products in recipe
Energy | 3,339kJ/ 798kcals |
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Fat | 40g |
Saturated Fat | 11g |
Carbohydrates | 70g |
Sugars | 4.8g |
Fibre | 6.1g |
Protein | 36g |
Salt | 1.6g |
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