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Double Bacon and Cherry Tomato Linguine

Double Bacon and Cherry Tomato Linguine

with paprika and Italian cheese
4.0(167)
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Calories
: 
936 kcal
Protein
: 
36.9g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Milk
  • Barley
  • Mustard
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

180 grams

Dried Linguine

(Contains: Wheat May be present: Mustard, Soya)

125 grams

Cherry Tomatoes

1 unit(s)

Onion

2 unit(s)

Garlic

1 pack(s)

Passata

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Chicken Stock

(Contains: Wheat, Barley)

2 sachet(s)

Paprika

(Contains: Mustard)

200 grams

Irish Bacon Lardons

Not included in your delivery

½ tsp

Sugar

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

Energy (kJ)3916 kJ
Energy (kcal)936 kcal
Fat45.4 g
of which saturates20.1 g
Carbohydrate91.3 g
of which sugars18.9 g
Dietary Fiber6.1 g
Protein36.9 g
Salt4.5 g
Potassium162.5 mg
Calcium8.8 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.
•Grater
•Colander

Cooking steps

Make the Pasta
1
  • Boil a large pot of salted water for the linguine. 
  • When boiling, add the linguine then 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.

Get Prepped
2
  • While the linguine cooks, halve, peel and chop the onion into small pieces. 
  • Peel and grate the garlic (or use a garlic press).
  • Halve the cherry tomatoes.
  • Place a large pan over medium-high heat with a drizzle of oil. 
  • Once hot, fry the lardons until golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
Simmer the Sauce
3
  • Add the onion to the pan and season with salt and pepper. Fry until softened, stirring occasionally, 3-4 mins.
  • Add garlic, tomatoes, ½ tsp sugar (double for 4p) and another pinch of salt. Fry until tomatoes are softened, 6-7 mins. 
  • Add the passata, creme fraiche, stock and paprika.
  • Simmer until thickened, 4-5 mins. Season to taste with salt, pepper and sugar.
Finish and Serve
4
  • Loosen the sauce with a splash of water if necessary.
  • Toss the linguine through the sauce to coat and warm through.
  • Divide your pasta between deep plates or bowls.
  • Finish with a sprinkling of cheese.
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