Carbonara Loaded Garlic Bread
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Carbonara Loaded Garlic Bread

with Bacon and Parmigiano Reggiano

Cereals containing gluten

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.

Preparation Time30 minutes
Cooking time15 minutes


serving amount

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

Energy (kJ)2413 kJ
Energy (kcal)577 kcal
Fat45.9 g
of which saturates20.1 g
Carbohydrate17.1 g
of which sugars2.2 g
Protein24.2 g
Salt2.17 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Small Bowl



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.