Our Recipe BoxesGift Cards
Pronto Double Bacon Linguine
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pronto Double Bacon Linguine

Pronto Double Bacon Linguine

with Mushrooms, Courgette and Cheese

Tags:
Quick
Family Friendly
Allergens:
Cereals containing gluten
Celery
Milk
Egg

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 Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

120 grams

Bacon Lardons

1 unit(s)

Courgette

(May contain Celery)

1 unit(s)

Garlic Clove

120 grams

Sliced Mushrooms

180 grams

Linguine

(Contains Cereals containing gluten)

10 grams

Vegetable Stock Paste

(Contains Celery)

1 sachet(s)

Mixed Herbs

150 grams

Creme Fraiche

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

sideBannerName

Nutritional information

Energy (kJ)3286 kJ
Energy (kcal)785 kcal
Fat41 g
of which saturates21 g
Carbohydrate74.9 g
of which sugars8.5 g
Protein30 g
Salt2.99 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Boil a full kettle.

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.

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). 

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.

4

a) Meanwhile, pour the boiled water from your kettle into a large saucepan on high heat.

b) Add the linguine and 0.5 tsp salt and bring back to the boil. Cook until tender, 12 mins.

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

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.

6

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

b) Serve your bacon linguine in bowls and sprinkle over the remaining cheese.

Enjoy!

7

Step 1 MOD: If you’ve chosen to double up on bacon lardons, cook the recipe in the same way.