Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 6 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 500grams penne rigate
- 40grams unsalted butter
- 175grams shortcut bacon rashers, cut into thick strips
- 3 slices sourdough bread, cut into 2cm cubes
- 2 baby cos, trimmed, leaves separated
- 1/3 cup parmesan, shaved
- 3 free range eggs, soft boiled, halved
- 2tablespoons chives, chopped (to serve)
- 1/2 cup Caesar salad dressing (to serve)
Nutrition per serving
2430kJ / 582Cal
2430 Kilojoules or 582 Calories
28% of daily energy intake*
Protein
24.5grams
Fat
21.2grams
Carbs
70.2grams
Sugars
4.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Turn a classic caesar salad into a pasta salad, complete with crispy bacon and crunchy sourdough, that's worthy of praise.
Method
Step 1 of 3
Cook pasta according to packet instructions. Drain, refresh under cold water then set aside.
Step 2 of 3
Meanwhile, heat butter in a large frying pan over medium heat until melted. Add bacon and cook, stirring occasionally, for 8 minutes or until crisp. Remove from pan and set aside. Add bread to pan and cook for 8 minutes or until golden and crisp. Set aside.
Step 3 of 3
Arrange cos leaves in bowls. Toss pasta and half each of the bacon and parmesan in a large bowl until combined. Divide among bowls, then top with egg and remaining bacon and parmesan. Season with pepper, scatter over chives and serve drizzled with dressing.
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