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Bacon Linguine Amatriciana

Bacon Linguine Amatriciana

with Caprese Salad

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We’ve given this classic Italian pasta dish our own twist by using bacon lardons instead of guanciale (salt-cured pork jowl), and adding garlic and onion to the mix to pack in extra flavour. The mayor of Amatrice famously said that any variant on the original recipe would would not classify as a true "Amatriciana”, but we think you’ll agree that our slight deviation from this rule is worth it!

Tags:Family Friendly
Allergens:Cereals containing glutenMilkSulphitesEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

90 grams

Bacon Lardons

1 pack(s)

Tomato Passata

10 grams

Chicken Stock Paste

180 grams


(ContainsCereals containing gluten)

1 unit(s)

Medium Tomato

1 ball(s)



40 grams


1 sachet

Balsamic Vinegar


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3309 kJ
Energy (kcal)791 kcal
Fat34.0 g
of which saturates17.0 g
Carbohydrate76 g
of which sugars11.0 g
Protein42 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Measuring Cups
Small Bowl
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of water to the boil with 1/2 tsp of salt for the pasta. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).


Pop your frying pan back on medium-high heat and add a drizzle of oil. When the oil is hot, add the bacon lardons and cook until golden, 2-3 mins. Add the shallot and cook until the bacon is golden brown and the shallot is soft, 3-4 mins. Add the garlic, cook for 1 more min. IMPORTANT: Cook lardons thoroughly. Wash your hands after handling raw meat.


Add the tomato passata and bring to the boil. Add the water (see ingredients for amount) and chicken stock paste, then reduce the heat to low. Leave the sauce to bubble away until thickened, 8-10 mins, then remove from the heat.


When your saucepan of water is boiling, add the linguine and cook until tender, 12 mins. Once cooked, drain in a colander, pop back into the pan, drizzle with oil and stir through to stop it sticking together.


Meanwhile, cut each tomato into six slices and the mozzarella into eight slices. Pop the rocket in the centre of a serving plate and arrange the tomato and mozzarella slices alternately around it. Set aside for later. Pop the balsamic vinegar and olive oil (see ingredients for amount) into a small bowl and season with salt and pepper. Mix together and set aside - we'll dress the salad at the end.


Once the pasta is drained, add it to your sauce (reheat if necessary) along with the hard Italian style cheese and toss to coat. Season to taste with salt and pepper if needed. Add a splash of water if you feel it needs it. Spoon the balsamic dressing over your salad and place in the middle of your table. Serve the pasta with the salad alongside for sharing. Enjoy!