Creamy Truffled Bacon and Pea Spaghetti
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Creamy Truffled Bacon and Pea Spaghetti

Creamy Truffled Bacon and Pea Spaghetti

with Italian Style Cheese

Tags:
Quick
Allergens:
Cereals containing gluten
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 unit(s)

Garlic Clove

1 unit(s)

Echalion Shallot

180 grams

Spaghetti

(Contains Cereals containing gluten)

60 grams

Bacon Lardons

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains Milk)

120 grams

Peas

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 sachet(s)

Truffle Zest

Not included in your delivery

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3136 kJ
Energy (kcal)749 kcal
Fat34.8 g
of which saturates18.9 g
Carbohydrate83.5 g
of which sugars12.5 g
Protein27.8 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Knife
Large Saucepan
Colander
Spoon
Large Frying Pan

Instructions

1

Bring a large saucepan of water to the boil with 0.5 tsp salt for the spaghetti.

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

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.

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. Stir-fry until the bacon is cooked, 5-6 mins.

 IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

 

4

Once the bacon is cooked, 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) into the pan. Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

5

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

Toss to coat the cooked spaghetti in the sauce until warmed through. Season to taste with salt and pepper. Add a splash of water if it's a little too thick.

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

6

Share the truffled bacon and pea spaghetti between your bowls.

Enjoy!