Linguine with Bacon in Creamy Blue Cheese Sauce
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Linguine with Bacon in Creamy Blue Cheese Sauce

with mushrooms

Tags:
Quick
Allergens:
Wheat
•Milk
•Sulphites

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)

100 grams

Irish Bacon Lardons

250 grams

Mushrooms

110 grams

Creme Fraiche

(Contains Milk)

55 grams

Blue Cheese

(Contains Milk)

2 sachet(s)

Balsamic Glaze

(Contains Sulphites)

1 unit(s)

Scallion

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)3175 kJ
Energy (kcal)759 kcal
Fat36.2 g
of which saturates18.7 g
Carbohydrate78.3 g
of which sugars12.3 g
Dietary Fiber2.7 g
Protein31.9 g
Cholesterol0 mg
Salt1.96 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.

Meanwhile trim and thinly slice the scallion. 

2

Roughly chop the mushrooms.

Place a large pan over high heat (no oil).
Once pan is hot, add mushrooms and cook until charred, 3-4 mins, shifting occasionally as they cook. Season with salt and pepper. Reduce the heat to a medium-high heat and add the bacon lardons. 

Fry the bacon lardons until golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.

3

Crumble the blue cheese into the pan along with the drained pasta. Allow to warm through and remove from the heat. Then stir through the cream fraiche. Season to taste with salt and pepper. 

Tip: Add a splash of water, if required to loosen the sauce. 

4

Divide the bacon and blue cheese linguine between plates. Drizzle over the balsamic glaze. Scatter over the scallion.