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Bacon Linguine Amatriciana
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Bacon Linguine Amatriciana

Bacon Linguine Amatriciana

with Cheese and Spinach

A customer favourite, this Bacon Linguine Amatriciana is a tried-and-tested recipe that always wins with a crowd.

Tags:
Family Friendly
Allergens:
Cereals containing gluten
Milk
Egg
Sulphites

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 war 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 Time35 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Garlic Clove

1 unit(s)

Onion

90 grams

Bacon Lardons

25 grams

Sun-Dried Tomato Paste

180 grams

Linguine

(Contains Cereals containing gluten)

1 carton(s)

Finely Chopped Tomatoes

10 grams

Chicken Stock Paste

15 grams

Worcester Sauce

(Contains Cereals containing gluten)

40 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kcal)682 kcal
Energy (kJ)2855 kJ
Fat18.8 g
of which saturates7.4 g
Carbohydrate93.4 g
of which sugars25.4 g
Protein31.4 g
Salt4.22 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Large Frying Pan
Colander

Instructions

Get Prepped
1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

Peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces.

Bring on the Bacon
2

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons and onion and stir-fry until golden, 6-7 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the garlic and sun-dried tomato paste and stir-fry for 1 min more.

Cook the Pasta
3

Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Add the Flavour
4

Stir the chopped tomatoes, chicken stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts) into the bacon. Bring to the boil, then reduce the heat to low.

Simmer until thickened, 8-10 mins, then remove from the heat.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Bring on the Linguine
5

Once the pasta is cooked, add it to your sauce with the hard Italian style cheese.

Toss to coat, then season to taste with salt and pepper. Add a splash of water if it's a little too thick.

Warm through until piping hot, 1-2 mins.

Finish and Serve
6

Share the bacon linguine between your bowls.

Finish with a drizzle of the balsamic glaze.

Enjoy!