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Waitrose Pine Nut Kernels100g
100gItem price
£3.95Price per unit
£3.95/100gThis twist on the Italian classic is a brilliant way to use up any onions lurking in your fridge drawer. Use whatever cured meat, herbs and hard cheese you have to hand.
Please 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 |
---|---|
Fat | 40g |
Saturated Fat | 11g |
Carbohydrates | 70g |
Sugars | 4.8g |
Fibre | 6.1g |
Protein | 36g |
Salt | 1.6g |
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