Carbonara Style Bacon Linguine
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Carbonara Style Bacon Linguine

Carbonara Style Bacon Linguine

with sprinkled chives and salad

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 make the vibrant green leaves a wonderful addition.

Egg(s) not included
Family Friendly
Total Time25 minutes
Cooking Time20 minutes


Serving amount

200 grams

Bacon Lardons

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

5 grams


110 grams

Creme Fraiche

(Contains Milk)

2 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery



to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3409 kJ
Energy (kcal)815 kcal
Fat42.2 g
of which saturates20.4 g
Carbohydrate70.5 g
of which sugars6.6 g
Dietary Fiber0 g
Protein38.2 g
Cholesterol0 mg
Salt3.01 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.




Cook the Pasta
  • 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, 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.

Fry the Bacon
  • 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 hot, add the bacon lardons. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
  • Fry until golden, stirring occasionally, 5-8 mins.
Make the Sauce
  • Meanwhile, in a small bowl mix one egg (double for 4p) with the creme fraiche, cheese and a good amount of pepper.
  • Once the lardons are ready, add the drained linguine to the pan.
  • Cook on medium-high heat, stirring, until combined and warmed through, 2-3 mins. 
  • Remove the pan from the heat and add the egg. Stir together to coat well. 
  • Loosen the sauce with a splash of reserved pasta water if desired. Season to taste with salt and pepper.
Finish and Serve
  • Toss the salad leaves with the balsamic glaze, drizzle of oil and season to taste with salt and pepper.
  • Divide your creamy carbonara style pasta between bowls.
  • Top with a sprinkling of chives.
  • Serve the dressed salad alongside.
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