Creamy Double Bacon Linguine
with parsley and chilli flake garnish
If you're looking for a filling and familiar meal to warm you up on these cold winter evenings, then a big bowl of pasta is always a winner. This particular pasta dish features linguine—spaghetti's slightly flatter friend—along with a creamy tomato sauce and golden bacon lardons.
Tags:
Quick
•Optional Spice
•Family Friendly
•Protein Rich
Allergens:
Wheat
•Milk
The quantities provided above are averages only.
Total25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Dried Linguine
110 grams
Creme Fraiche
1 unit(s)
Onion
5 grams
Parsley
1 sachet(s)
Dried Chilli Flakes
1 unit(s)
Grated Italian Style Hard Cheese
1 pack(s)
Passata
½ sachet(s)
Italian Herbs
2 unit(s)
Garlic
200 grams
Irish Bacon Lardons
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3790 kJ
Energy (kcal)906 kcal
Fat44.6 g
of which saturates19.6 g
Carbohydrate87.3 g
of which sugars15.2 g
Dietary Fiber4.9 g
Protein35.7 g
Salt3.6 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
•Grater
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the linguine.
- Halve, peel and chop the onion into small pieces.
- Roughly chop the parsley (stalks and all).
- Peel and grate the garlic (or use a garlic press).
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- When the water is boiling, add the linguine and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
3
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, fry the bacon lardons until golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Once cooked, remove the pan from the heat, transfer the bacon to a plate and cover to keep warm.
4
- Return the (now empty) pan to medium-high heat with a drizzle of oil.
- Add the onion and season with salt and pepper. Fry until softened, stirring occasionally, 4-5 mins.
- Add the garlic and half a sachet of dried Italian herbs (per 2P). Cook until fragrant, 1 min.
- Pour in the passata and 100ml water (per 2P).
- Simmer until slightly reduced, 3-5 mins.
TIP: Add a splash of water if you feel the sauce needs loosening.
5
- Add half the parsley and half the creme fraiche to the pan.
- Stir through the bacon and drained pasta and cook until coated and warmed through, 1-2 mins.
- Season to taste with salt, pepper and sugar.
6
- Divide your creamy bacon linguine between bowls.
- Top with cheese, remaining parsley and a final dollop of creme fraiche.
- Finish off with a sprinkling of chilli flakes—as much or as little as you like!
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