Bacon and Cheese Linguine
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Bacon and Cheese Linguine

Bacon and Cheese Linguine

with creme fraiche and cherry tomatoes

This rapid-to-prepare pasta dish is meaty, cheesy and deliciously rich. Bacon adds saltiness and bite which pairs wonderfully with the creamy cheesy sauce.

Tags:
Family Friendly
Quick
Allergens:
Milk
Wheat
Soya
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

50 grams

Grated Cheese

(Contains Milk)

1 unit(s)

Onion

125 grams

Cherry Tomatoes

5 grams

Parsley

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Worcester Sauce

(Contains Soya)

65 grams

Creme Fraiche

(Contains Milk)

100 grams

Bacon Lardons

1 sachet(s)

Chicken Stock

Not included in your delivery

to taste

Oil

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

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Nutrition Values

Energy (kJ)3192 kJ
Energy (kcal)763 kcal
Fat30.5 g
of which saturates15.5 g
Carbohydrate88.5 g
of which sugars19.6 g
Dietary Fiber2.7 g
Protein33.4 g
Cholesterol0 mg
Salt5.92 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Colander

Instructions

Make the Pasta
1
  • Boil a large pot of salted water for the linguine.
  • When boiling, add the linguine to the water and bring back to the boil.
  • Cook until softened, 12 mins.
  • Once cooked, drain in a colander and pop back in the pot, off the heat. 
  • Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Meanwhile, halve, peel and thinly slice the onion.
  • Halve the tomatoes.
  • Roughly chop the parsley (stalks and all).
Fry the Bacon
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the bacon lardons and onion until crispy, 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly. 
  • Season with salt and pepper.
Start the Sauce
4
  • Add the cherry tomatoes, chopped tomatoes, Worcester saucestock powder and ½ tsp sugar (double for 4p) to the pan.
  • Stir everything together and simmer until slightly reduced, 5-6 mins.
  • Season to taste with salt and pepper.

TIP: Loosen the sauce with a splash of water if necessary.

Coat the Linguine
5
  • After the sauce has simmered, add the creme fraiche and half the parsley.
  • Stir to combine and allow to warm through.
  • Carefully toss the linguine through the sauce until well coated, 1-2 mins.
Finish and Serve
6
  • Divide the creamy bacon linguine between bowls. 
  • Garnish with the cheese and remaining parsley.
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