Carbonara Style Bacon Linguine
with sprinkled chives and dressed leaves
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 included
•Quick
•Family Friendly
Allergens:
Wheat
•Milk
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
200 g
Bacon Lardons
180 g
Dried Linguine
(Contains Wheat May be present Egg, Mustard, Soya, Lupin)
5 g
Chives
1 pot(s)
Creme Fraiche
(Contains Milk)
40 g
Rocket
50 g
Grated Italian Style Hard Cheese
(Contains Milk)
Not included in your delivery
piece
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3490 kJ
Energy (kcal)834 kcal
Fat45.6 g
of which saturates22.4 g
Carbohydrate67.4 g
of which sugars5.9 g
Dietary Fiber0 g
Protein39.7 g
Cholesterol0 mg
Salt3.12 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.
Utensils
•Whisk
•Colander
Instructions
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, reserve a cup of pasta water then drain the linguine in a colander and pop back in the pot.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- While the pasta cooks, 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 hands and equipment after handling raw meat. Cook lardons thoroughly.
- Fry until golden, 5-8 mins, stirring occasionally.
3
- While the bacon fries, whisk 1 egg (double for 4p) with creme fraiche, cheese and a good amount of pepper. Set aside.
- Once the bacon is ready, add the drained linguine to the pan and cook on medium-high heat for 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 a splash of the reserved pasta water if desired. Season to taste with salt and pepper.
4
- 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.