Carbonara Loaded Garlic Bread
with Bacon and Parmigiano Reggiano
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
3 unit(s)
Garlic Clove
80 grams
Parmigiano Reggiano
(Contains Milk)
75 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Cracked Black Pepper
90 grams
Bacon Lardons
Not included in your delivery
3 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate the garlic (or use a garlic press). Halve the baguette horizontally.
c) In a small bowl combine the garlic and the olive oil (see pantry for amount), Season generously with salt and pepper.
d) Spread the garlic oil over the cut side of the baguette and pop onto a baking tray and into the oven until crisp and golden, 8-10 mins.
a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
b) In a medium bowl combine the creme fraiche with half the cracked black pepper and three quarters of the Parmigiano Reggiano.
a) Once baked, remove the baguette from the oven and divide the creamy cheese mixture over the garlic bread halves.
b) Divide the bacon over the top of the cheese mixture then sprinkle over the remaining Parmigiano Reggiano and cracked black pepper.
c) Pop back into the oven until melted and golden, 8-10 mins, before serving.
Enjoy!
