Carbonara Style Bacon Linguine with Chicken
with sprinkled chives and salad
A recipe conveniently customised just to your liking.
Tags:
Egg(s) not included
•Quick
•Family Friendly
Allergens:
Cereals containing gluten
•Wheat
•Milk
•Sulphites
The quantities provided above are averages only.
Total25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Irish Bacon Lardons
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
5 grams
Chives
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)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
1 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4312 kJ
Energy (kcal)1031 kcal
Fat51 g
of which saturates22.8 g
Carbohydrate71.6 g
of which sugars3.7 g
Dietary Fiber3 g
Protein72.7 g
Salt3.1 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
Cooking steps
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, 10-12 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.
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 hot, add the chicken and bacon lardons. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Fry until golden, stirring occasionally, 8-10 mins.
3
- Meanwhile, in a small bowl mix one egg (per 2P) 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.
4
- 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.
