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Linguine With Bacon

Linguine With Bacon

in creamy blue cheese sauce
4.0(41)
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Get 50% off your first box!
Calories
: 
810 kcal
Protein
: 
33.8g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Sulphites
  • Hazelnuts
  • Nuts
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

180 grams

Dried Linguine

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

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, Nuts)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3388 kJ
Energy (kcal)810 kcal
Fat41.6 g
of which saturates19.7 g
Carbohydrate76.2 g
of which sugars6.2 g
Dietary Fiber4 g
Protein33.8 g
Salt2.6 g
Calcium159.3 mg
Iron0.2 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.
•Colander

Cooking steps

Boil the Pasta
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.

Toast the Hazelnuts
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.

Get Prepped
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.

 

Start Frying
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.

Sauce it Up
5

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

 

Dish Up
6

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

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