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Carbonara Style Bacon Linguine

Carbonara Style Bacon Linguine

with sprinkled chives and dressed leaves

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Carbonara is a classic Italian dish, the trademark of which is its creamy texture and the inclusion of smoky salty bacon bits. It's a recipe that doesn't shy away from being rich, which makes the peppery rocket a perfect side.

Tags:Egg(s) not includedQuickFamily Friendly
Total Time25 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

200 g

Bacon Lardons

180 g

Dried Linguine

(ContainsWheatMay be presentEgg, Mustard, Soya, Lupin)

5 g


125 g

Creme Fraiche


40 g


50 g

Grated Italian Style Hard Cheese


Not included in your delivery



to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)917 kcal
Energy (kJ)3835 kJ
Fat54.47 g
of which saturates28.42 g
Carbohydrate66.6 g
of which sugars5.09 g
Dietary Fiber0 g
Protein39.06 g
Cholesterol0 mg
Salt3.14 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.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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  • 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, reserve ½ cup of the pasta water then drain the linguine in a colander and pop back in the pot. 
  • Drizzle with oil and stir through to stop it sticking together.

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

  • Finely chop the chives (use scissors if you prefer).
  • Place a pan over medium-high heat with a drizzle of oil
  • Once the oil is hot, add the bacon lardons. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
  • Fry until golden, 5-8 mins, stirring occasionally.
  • In a medium bowl, whisk 1 egg (double for 4p) with creme fraiche, cheese and a good amount of pepper
  • Toss the drained linguine with the bacon and cook on medium-high heat until everything is warmed through, 2-3 mins. 
  • Remove the pan from the heat and add the cheese and egg mix. Stir together to coat well. 
  • Loosen the sauce with the reserved pasta water if desired. Season to taste with salt and pepper.
  • Toss the salad leaves with a drizzle of oil and season to taste with salt and pepper.
  • Divide the pasta between bowls and top with the chives.
  • Serve the salad alongside.