Recipe Details
Title A-Chorizo carbonara with catalan market salad
Author Jamie Oliver
Portions 4
Created 16th February 2015 06:47 am
Weight (Per Portion)

One portion of this dish weighs approximately 250.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Pine nuts25 Gram
Clementine200 Gram
Spinach, raw100 Gram
Mint, fresh4 Unit
Cheese, Mozzarella, balls45 Gram
Vinegar2 Tablespoon
Honey1 Teaspoon
Pasta, macaroni, whole-wheat, dry320 Gram
Chorizo70 Gram
Rosemary, fresh2 Gram
Garlic4 Clove
Egg, chicken, free range, whole, raw1 Large
Yoghurt, plain, pouring2 Tablespoon Heaped
Oil, olive2 Tablespoon
Pepper, hot chilli, red, raw1 Medium
Lemon, juice23 Millilitre
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 537
Protein 44.21%
Other Carbohydrate 36.38%
Sugar 7.94%
Fat Saturated 26.87%
Fat Unsaturated 27.48%
Fiber 32.97%
Sodium 8.25%
Salt 8.61%
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Recipe Method
1. Toast the pine nuts in the frying pan for a few minutes, tossing often " Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions " Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl " Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves " Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat.