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Carbonara Style Bacon Linguine
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Carbonara Style Bacon Linguine

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 grams

Bacon Lardons

180 grams

Dried Linguine

(Contains Wheat May be present Egg, Mustard, Soya, Lupin)

5 grams

Chives

125 grams

Creme Fraiche

(Contains Milk)

40 grams

Salad Leaves

50 grams

Grated Italian Style Hard Cheese

(Contains Milk)

Not included in your delivery

unit(s)

Egg

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kcal)834 kcal
Energy (kJ)3490 kJ
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Colander
Whisk

Instructions

Cook 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, 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.

Fry the Bacon
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.
Make the Sauce
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.
Finish and Serve
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.
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