Creamy Truffled Bacon and Pea Spaghetti
with Italian Style Cheese
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.
(Contains Cereals containing gluten)
Chicken Stock Paste
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
Water for the Sauce
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).
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.
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.
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.
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.
Share the truffled bacon and pea spaghetti between your bowls.