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.
(Contains Wheat May be present Egg, Mustard, Soya, Lupin)
Grated Italian Style Hard Cheese
Not included in your delivery
- 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.
- 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.
- 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.
- 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.