Fresh Tagliatelle in Creamy Bacon Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Fresh Tagliatelle in Creamy Bacon Sauce

Fresh Tagliatelle in Creamy Bacon Sauce

with Peas, Rocket and Balsamic Drizzle

This Fresh Tagliatelle in Creamy Bacon Sauce is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
Chef's Choice
Calorie Smart
Cereals containing gluten

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


serving amount

200 grams

Fresh Tagliatelle

(Contains Cereals containing gluten, Egg May contain Mustard, Soya)

2 unit(s)

Garlic Clove

90 grams

British Smoked Bacon Lardons

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains Milk)

120 grams


20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2635 kJ
Energy (kcal)630 kcal
Fat38.2 g
of which saturates20.1 g
Carbohydrate48.7 g
of which sugars9.9 g
Protein24.1 g
Salt2.47 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press


Cook the Pasta

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

b) When boiling, add the fresh tagliatelle to the water and bring back to the boil.

c) Add the tagliatelle and cook until tender, 3-4 mins.

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

Garlic Time

a) While the pasta cooks, peel and grate the garlic (or use a garlic press).

Fry the Bacon

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

b) Once hot, add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Stir in the garlic and cook for 1 min more.

Make your Creamy Sauce

a) Stir the chicken stock paste, creme fraiche and water for the sauce (see pantry for amount) into the bacon pan. Season with salt and pepper.

b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.

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

Stir and Combine

a) Once the sauce has thickened, stir through the cooked pasta, peas and hard Italian style cheese.

b) Taste and season with salt and pepper if needed.

c) Add a splash of water if the sauce is a little thick.

Finish and Serve

a) Share the creamy bacon tagliatelle between your bowls.

b) Top with a handful of rocket.

c) Drizzle over the balsamic glaze to finish.