Linguine With Bacon
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Linguine With Bacon

in creamy blue cheese sauce

Tags:
Quick
Allergens:
Wheat
Milk
Sulphites
Hazelnuts

The quantities provided above are averages only.

Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

55 grams

Blue Cheese

(Contains Milk)

130 grams

Irish Bacon

250 grams

Mushrooms

110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

10 grams

Hazelnuts

(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)3380 kJ
Energy (kcal)808 kcal
Fat41.9 g
of which saturates19.7 g
Carbohydrate75.5 g
of which sugars9.4 g
Dietary Fiber3.6 g
Protein33.7 g
Cholesterol0 mg
Salt2.61 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, 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

Bash or roughly chop the hazelnuts.

Place a large pan over medium heat (no oil). Once hot, dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily. Reserve the pan to use later.

3

Roughly chop the mushrooms.

Chop the bacon rashers widthways into 1cm wide strips. IMPORTANT: Wash hands and equipment after handling raw meat. TIP: Use scissors to cut the bacon if you prefer.

 

4

Return the pan to high heat. When hot, add the mushrooms and bacon to the pan. Season with salt and pepper and fry until browned, 6-8 mins, stirring occasionally. Season with salt and pepper. Add the drained linguine and crumble the blue cheese and stir well, until cheese is melted for 2-3 mins.

IMPORTANT: Cook bacon thoroughly.

5

Remove from the heat add the cream fraiche. Season to taste with salt and pepper. 

 

6

Divide the blue cheese pasta between plates and scatter over the toasted hazelnuts.