Dolmio Carbonara Plus
Lift your carbonara sauce to a higher level with a little extra effort.
Equipment
- Saute Pan
Ingredients
- 1 Dolmio Stir-In Pasta Sauce for Carbonara
- 200 g Penne pasta
- Sea salt
- 2 tbsp Rapeseed Oil
- 3 links Uncooked chorizo sausage diced
- 2 rashers Smoked bacon thick cut
- 1 Red chilli halved, de-seeded and finely sliced
- 3 cloves Garlic finely diced
- 25 g Cheese finely grated
- 1 tsp Dried mixed herbs
Instructions
- Bring a pan of lightly salted water to the boil and add the pasta. Return to the boil and cook for the time on the packet over a fast simmer.
- Add the oil and diced chorizo to a saute pan and fry gently for a few minutes to release the flavours and lovely paprika colour.
- While the chorizo is cooking cut the bacon rashers into thin strips. Add the bacon strips to the pan and continue to fry over a gentle heat for 5 minutes.
- Add the garlic and chilli to the pan and fry for another couple of minutes stirring frequently so the garlic doesn't burn.
- Drain the pasta when cooked al dente and add to the pan with the chorizo and bacon in. Stir well to coat the pasta with the pan juices.
- Sprinkle over the herbs and give a quick stir to incorporate.
- Add the carbonara sauce to the pasta and stir gently for a few minutes until the sauce is warmed through.
- Serve in warmed bowls with some grated cheese on top.