Creamy Truffled Bacon and Pea Spaghetti
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Truffled Bacon and Pea Spaghetti

Creamy Truffled Bacon and Pea Spaghetti

with Italian Style Cheese and Hazelnut Crumb

Give your midweek pasta night a little Christmas sparkle with this Creamy Truffled Bacon and Pea Spaghetti with Italian Style Cheese and Hazelnut Crumb. Add to your box for a truly special festive feast.

Tags:
New
Allergens:
Cereals containing gluten
Nuts
Milk
Egg

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 Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

2

Garlic Clove

1

Echalion Shallot

180

Spaghetti

(Contains Cereals containing gluten)

60

Bacon Lardons

25

Hazelnuts

(Contains Nuts May contain Nuts)

10

Chicken Stock Paste

150

Creme Fraiche

(Contains Milk)

120

Peas

20

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1

Truffle Zest

Not included in your delivery

150

Water for the Sauce

sideBannerName

Nutritional information

Energy (kJ)3436 kJ
Energy (kcal)821 kcal
Fat42.8 g
of which saturates19.5 g
Carbohydrate80.5 g
of which sugars10.7 g
Protein29.1 g
Salt2.16 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Colander
Large Frying Pan

Instructions

Get Prepping
1

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

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

Halve, peel and chop the shallot into small pieces.

Cook the Pasta
2

When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.

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

Time to Fry
3

While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons and shallot. Stir-fry until the bacon is cooked and the shallot has softened, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

In the meantime, roughly chop the hazelnuts.

Simmer your Sauce
4

Once the bacon is cooked and the shallot has softened, add the garlic and stir-fry until fragrant, 1 min.

Stir in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

Combine and Stir
5

Once the sauce has thickened, stir in the creme fraiche, peas and cheese.

Season with salt and pepper, then toss the cooked spaghetti into the sauce and warm through until piping hot.

Stir in the truffle zest, then remove from the heat. 

Serve
6

Share the truffled bacon and pea pasta between your bowls.

Finish by sprinkling over the hazelnuts.

Enjoy!