UMAMI EXPLOSION! Parmigiano, Miso & Black Garlic Drizzle
discover the rich intensity of umami with this creamy bacon spaghetti!Calories
:
871 kcalProtein
:
38.2g proteinTotal
:
15 minutesDifficulty
:
EasyAllergens:
- Gluten
- Tarwe
- Soja
- Melk (inclusief lactose)
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Selderij
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
50 g
Bacon lardons
90 g
Spaghetti
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Onion
175 g
Pre-cut mushroom mix
15 g
Black garlic marinade
2.5 g
Fresh chives
(May be present: Selderij)
20 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
20 g
Ketjap manis
(Contains: Soja, Gluten, Tarwe)
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3646 kJ
Calories871 kcal
Fat38 g
Saturated Fat17.5 g
Carbohydrate93.7 g
Sugar25.4 g
Dietary Fiber8.7 g
Protein38.2 g
Salt5.7 g
Potassium116.3 mg
Calcium247.5 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan and cook the spaghetti for 10 - 12 minutes.
- Reserve some of the pasta water, then drain and set aside.
- Heat a drizzle of olive oil in a frying pan over high heat and fry the mushrooms (undisturbed) for 2 - 3 minutes, or until they start to release their juices and turn brown.
2
- Stir the mushrooms, then fry for 3 - 4 minutes until golden-brown and softened.
- Add the ketjap and fry for 1 more minute, then season to taste with salt and pepper.
- Chop the onion in the meantime.
- Heat a clean frying pan over medium-high heat and fry the bacon lardons for 4 minutes. Remove from the pan and set aside until serving, covered.
3
- Fry the onion in the same pan for 2 minutes over medium-high heat.
- Add the miso paste* and the cream, then cook for 2 - 3 more minutes.
- Grate the cheese.
- Transfer the spaghetti and half of the cheese to the sauce, then mix well to combine, adding a splash of pasta water if necessary.
*Take care, this ingredient is salty! Use as preferred.
4
- Meanwhile, finely chop the chives or use scissors if preferred.
- Serve the spaghetti and the fried toppings on deep plates.
- Drizzle with the black garlic marinade, then garnish with the chives and the rest of the cheese.
