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Italian Recipes

Pronto Bacon Linguine

Pronto Bacon Linguine

Pronto Bacon Linguine

with Mushrooms, Courgette and Extra Cheese

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This Pronto Bacon Linguine 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:

Rapid

•Family Friendly

Allergens:

Gluten

•Celery

•Milk

•Egg

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

60

British Smoked Bacon Lardons

1

Courgette

(May contain traces of: Sellerie)

1

Garlic Clove**

120

Sliced Mushrooms

180

Linguine

(Contains: Gluten)

10

Vegetable Stock Paste

(Contains: Celery)

1

Mixed Herbs

150

Creme Fraiche

(Contains: Milk)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)744 kcal

Energy (kJ)3112 kJ

Fat37.5 g

of which saturates20.9 g

Carbohydrate74.2 g

of which sugars8.5 g

Protein28 g

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Garlic Press

•Colander

Instructions

Fry the Bacon

1

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

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

c) Once hot, add the bacon lardons and cook, stirring occasionally, until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

Get Prepped

2

a) Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into small pieces.

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

Add the Veg

3

a) Lower the heat to medium, then add the sliced mushrooms and courgette to the lardons.

b) Cook, stirring occasionally, until the veg is softened and starting to brown, 4-5 mins.

c) Add the garlic and cook until fragrant, 1 min. IMPORTANT: Cook lardons thoroughly.

Linguine Time

4

a) Meanwhile, add the linguine to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

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

Bring on the Creamy Sauce

5

a) Add the water for the sauce (see pantry for amount), veg stock paste and mixed herbs to the bacon pan.

b) Stir and bring to the boil, then lower the heat and simmer until slightly reduced, 3-4 mins.

c) Once reduced, stir in the creme fraiche and half the hard Italian style cheese, adding a splash of water if it's a little thick.

Finish and Serve

6

a) Add the cooked pasta to the sauce. Toss to coat well and season to taste with salt and pepper.

b) Serve your bacon linguine in bowls sprinkled with the remaining cheese.

Enjoy!

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