Carbonara Loaded Garlic Sourdough Baguette
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Carbonara Loaded Garlic Sourdough Baguette

Carbonara Loaded Garlic Sourdough Baguette

Sharing Dish | with Bacon Lardons and Parmigiano Reggiano

Whether you're catching the game at home or pitch-side, enjoy this Carbonara Loaded Garlic Sourdough Baguette in your celebrations of the Euro championship. Perfect for fuelling your matchday fever or scoring a goal with guests.

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

90 grams

British Smoked Bacon Lardons

150 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Cracked Black Pepper

80 grams

Parmigiano Reggiano

(Contains Milk)

Not included in your delivery

2 tbsp

Olive Oil


Nutritional information

Energy (kJ)2751 kJ
Energy (kcal)658 kcal
Fat53.7 g
of which saturates26.9 g
Carbohydrate19.4 g
of which sugars3.4 g
Protein25.1 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press


Bring on the Garlic Baguette

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Halve the baguette lengthways. Peel and grate the garlic (or use a garlic press).

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 sides of the baguette. Transfer the baguette halves to a baking tray, cut-side up and bake on the top shelf of the oven until crisp and golden, 8-10 mins.

Make your Carbonara Topping

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) While the bacon fries, combine in a medium bowl the creme fraiche, half the cracked black pepper and three quarters of the Parmigiano Reggiano.

Load it Up

a) Once baked, remove the garlic baguette halves from the oven and divide the creamy cheese mixture evenly over each half.

b) Divide the cooked 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, then transfer to a sharing platter to serve.