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Linguine in Creamy Bacon Sauce

Linguine in Creamy Bacon Sauce

with Peas, Rocket and Balsamic Drizzle

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This Linguine 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.

Tags:Family Friendly
Allergens:Cereals containing GlutenMilkEggSulphites

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 conflict 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

180 grams


(ContainsCereals containing Gluten)

2 unit(s)

Garlic Clove

90 grams

Bacon Lardons

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche


120 grams


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

20 grams


1 sachet

Balsamic Glaze


Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3204 kJ
Energy (kcal)766 kcal
Fat38.6 g
of which saturates17.5 g
Carbohydrate81.1 g
of which sugars11.9 g
Protein32.2 g
Salt2.61 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of water to the boil with 1/2 tsp salt.
When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.


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


Heat a drizzle of oil in a frying pan on medium-high heat.
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 lardons thoroughly.
Stir in the garlic and cook for 1 min more.


Stir the water for the sauce (see ingredients for amount), chicken stock paste and creme fraiche into the bacon.
Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
Meanwhile, 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.


Once the sauce has thickened, stir through the cooked pasta, peas and three quarters of the hard Italian style cheese.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.


Share the creamy bacon linguine between your bowls and sprinkle with the remaining cheese.
Top with a handful of rocket and drizzle with the balsamic glaze to finish.