Linguine in Creamy Bacon Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Linguine in Creamy Bacon Sauce

Linguine in Creamy Bacon Sauce

with Peas, Rocket and Balsamic Drizzle

Tags:
Family Friendly
Chef's Choice
Allergens:
Cereals containing gluten
Milk
Egg
Sulphites

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 Time30 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Linguine

(Contains Cereals containing gluten)

2 unit(s)

Garlic Clove

90 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)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

sideBannerName

Nutritional information

Energy (kJ)3267 kJ
Energy (kcal)781 kcal
Fat37.8 g
of which saturates20 g
Carbohydrate81.1 g
of which sugars12.3 g
Protein29.3 g
Salt2.48 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

2

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

3

Heat a drizzle of oil in a large 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 bacon thoroughly.

Stir in the garlic and cook for 1 min more.

4

Stir the water for the sauce (see pantry 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.

5

Once the sauce has thickened, stir through the cooked pasta, peas and the cheese.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

6

Share the creamy bacon linguine between your bowls.

Top with a handful of rocket and drizzle with the balsamic glaze to finish.

Enjoy!