Carbonara Style Double 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.
Tags:
Egg(s) not included
•Family Friendly
•Quick
Allergens:
Cereals containing gluten
•Wheat
•Milk
•Sulphites
The quantities provided above are averages only.
Total25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
5 grams
Chives
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
40 grams
Salad Leaves
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
2 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
400 grams
Irish Bacon Lardons
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)4995 kJ
Energy (kcal)1194 kcal
Fat75.6 g
of which saturates31.3 g
Carbohydrate72.4 g
of which sugars4.5 g
Dietary Fiber3 g
Protein59.5 g
Salt5.4 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 bacon lardons. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Fry until golden, stirring occasionally, 5-8 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.
