Daz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

We all know that some of the best flavoured dishes, have only a few ingredients which compliment each other – bacon and eggs for example.

These ultimate breakfast flavours come together with Parmesan in the classic carbonara. The origins of carbonara usually using spaghetti or fettuccine are obscure, but the dish originated in the Lazio region of Italy and was unrecorded before the second world war. Many Italians were eating bacon and eggs supplied by the American allies, who then took the recipe back home to Americanise it by adding mushrooms and cream.

Carbonara was also once thought to be created by or a tribute to the Carbonari – a secret society, similar to Freemasons, who were primarily responsible for the unification of Italy. Approximately one and a half centuries later, I have converted this famous marriage of bacon, eggs, parmesan and pasta into a salad – just one in a range of salads I produce for the new salad2go service from Another Green World.

The idea is to give you a healthy choice for lunch – delivered to the busy workers in the central city. While this week's recipe is not the healthiest salad in the range, it is one than can be enjoyed by all. And if you don't like it cold, you can warm it in the microwave for a few minutes. Another Green World also grows and supplies micro greens – nature's own power pack full of nutrients and antioxidants.

Carbonara pasta salad
Serves four

Ingredients

350-400g penne pasta

4 rashers of bacon, no rind

30g parmesan powder

30g parmesan shavings

4 hard boiled eggs

150mls canola oil

50mls spiced vinegar

Salt and lots of freshly ground black pepper

Chopped parsley, optional

Method

Cook pasta in salted boiling water. Meanwhile, chop the bacon into strips and fry till crispy. Allow both to cool. Grate the boiled eggs and toss through pasta with the bacon strips and the shredded parmesan. Add parsley if desired. Wisk together spiced vinegar, oil and parmesan powder. Season the salad well and pour over dressing and mix through. Serve as a main meal or to accompany other meals.