HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPronto Bacon Pappardelle
Pronto Bacon Pappardelle

Pronto Bacon Pappardelle

with Mushrooms and Courgette

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Long, flat ribbons of pappardelle are perfect for mopping up creamy sauces like this one. Packed with delicious, Italian-inspired flavours, and on the table in just twenty minutes, this quick-fix dish is perfect for the evenings when you’re a little short on time.

Allergens:Cereals containing glutenCeleryMilkEgg

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

90 grams

Bacon Lardons

1 unit(s)

Echalion Shallot

1 punnet(s)

Chestnut Mushrooms

1 unit(s)


200 grams


(ContainsCereals containing gluten)

1 pot(s)

Dried Thyme

1 sachet

Vegetable Stock Powder


100 grams

Creme Fraiche


1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2845 kJ
Energy (kcal)680 kcal
Fat32.0 g
of which saturates15.0 g
Carbohydrate73 g
of which sugars12.0 g
Protein29 g
Salt2.38 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of water to the boil with 0.5 tsp of salt for the pasta. Heat a drizzle of oil in a large frying pan over medium-high heat and add the bacon lardons. Cook, stirring occasionally, until golden, 3-4 mins.


Meanwhile, halve, peel and thinly slice the shallot. Thinly slice the mushrooms. Trim the courgette then quarter lengthways. Chop widthways into small pieces.


Lower the heat to medium then add the shallot, mushrooms and courgette to the lardons. Cook, stirring occasionally, until softened and starting to brown, 4-5 mins.


Meanwhile, add the pappardelle to the pan of boiling water and cook until tender,10 mins. When cooked, drain in a colander, pop back in the pan, drizzle with a little oil and stir through to stop it sticking together.


While the pasta is cooking, stir the thyme into the frying pan of lardons and veg and cook for 1-2 mins. Pour in the water (see ingredients for amount) and vegetable stock powder. Bring to the boil then lower the heat and simmer until reduced slightly, 3-4 mins.


Stir through the creme fraiche and half the hard Italian cheese. Add the pappardelle, toss together and season to taste with salt and plenty of pepper. Serve in bowls sprinkled with the remaining cheese. Enjoy!