Truffle Chicken Bacon and Cauliflower Carbonara

Steps

1. Cook vegetables Bring a pot of salted water to the boil. Finely chop cauliflower and thinly slice leeks. Heat a knob of butter in a pot on medium-high heat. Add cauliflower, leeks, garlic and a pinch of salt, cook for 4-5 minutes, until very soft.
2. Cook chicken Remove vegetables from pot and keep warm. Return pot to medium-high heat with a drizzle of oil. Add chicken bacon grind and cook for about 4 minutes, until golden and cooked. Return vegetables to pot along with carbonara sauce. Cook for 1-2 minutes, until hot.
3. Cook pasta Cook pappardelle in boiling water for 2-3 minutes, until tender. Reserve 1/4 cup of pasta water before draining. Drain pasta, return to pot with a drizzle of oil and keep warm. Add pasta water to carbonara sauce and mix well. Season to taste.
4. Finish dish While pasta cooks tear or chop lettuce into bite size pieces, toss in a bowl with a drizzle of oil and balsamic vinegar just before serving. Season to taste.
5. Serve pasta topped with sauce and walnuts. Serve lettuce on the side.