Double Bacon and Cheese Linguine
with creme fraiche and cherry tomatoes
This rapid-to-prepare pasta dish is meaty, cheesy and deliciously rich. Bacon adds saltiness and bite which pairs wonderfully with the creamy cheesy sauce.
Tags:
Quick
•Family Friendly
Allergens:
Milk
•Hvede
•Soja
•Gerste
•Senf
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
50 grams
Grated Cheese
1 unit(s)
Onion
125 grams
Cherry Tomatoes
5 grams
Parsley
180 grams
Dried Linguine
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Worcester Sauce
65 grams
Creme Fraiche
200 grams
Irish Bacon Lardons
1 sachet(s)
Chicken Stock
1 sachet(s)
Paprika
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3941 kJ
Energy (kcal)942 kcal
Fat45.8 g
of which saturates20.4 g
Carbohydrate90.3 g
of which sugars21.7 g
Dietary Fiber7.5 g
Protein42.3 g
Salt6.7 g
Potassium258.8 mg
Calcium25.3 mg
Iron0.3 mg
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, drain 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
- Meanwhile, halve, peel and thinly slice the onion.
- Halve the tomatoes.
- Roughly chop the parsley (stalks and all).
3
- Place a pan over medium-high heat (without oil).
- Once hot, fry the bacon lardons and onion until crispy, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Season with paprika, salt and pepper.
4
- Add the cherry tomatoes, chopped tomatoes, Worcester sauce, stock and ½ tsp sugar (per 2P) to the pan.
- Stir everything together and simmer until slightly reduced, 5-6 mins.
TIP: Loosen the sauce with a splash of water if necessary.
5
- After the sauce has simmered, add the creme fraiche and half the parsley.
- Stir to combine and allow to warm through.
- Carefully toss the linguine through the sauce until warmed and well coated, 1-2 mins.
6
- Divide the creamy bacon linguine between bowls.
- Garnish with the cheese and remaining parsley.
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