Creamy Truffle, Double Bacon and Pea Spaghetti
with Italian Style Cheese
Looking for a super quick and tasty midweek dinner option? Try cooking up our Creamy Truffle, Double Bacon and Pea Spaghetti in just 15 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
120 grams
British Smoked Bacon Lardons
180 grams
Spaghetti
(Contains Cereals containing gluten)
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 sachet(s)
Truffle Zest
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Boil a full kettle.
- Peel and grate the garlic (or use a garlic press).
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, add the bacon lardons. Stir-fry, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
- Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt.
- Boil the spaghetti, 8 mins.
- Once cooked, drain and pop back in the pan. Drizzle with oil and stir through.
- Stir the garlic into the bacon and fry, 1 min.
- Add the chicken stock paste and water (see pantry) into the pan. Stir, bring to the boil, then lower the heat and simmer, 2-3 mins.
- Next, stir in the creme fraiche, peas and cheese.
- Add the spaghetti and toss to combine.
- Season to taste the pasta with salt and pepper.
- Add a splash of water if the sauce is too thick.
- Stir in the truffle zest, then remove from the heat.
- Share the pasta between your bowls.
Enjoy!
