Creamy Truffled Bacon and Pea Spaghetti
with Italian Style Cheese and Hazelnut Crumb
Give your midweek pasta night a little Christmas sparkle with this Creamy Truffled Bacon and Pea Spaghetti with Italian Style Cheese and Hazelnut Crumb. Add to your box for a truly special festive feast.
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
Garlic Clove
1
Echalion Shallot
180
Spaghetti
(Contains Cereals containing gluten)
60
British Smoked Bacon Lardons
25
Hazelnuts
(Contains Nuts May contain Nuts)
10
Chicken Stock Paste
150
Creme Fraiche
(Contains Milk)
120
Peas
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Truffle Zest
Not included in your delivery
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt for the spaghetti.
Peel and grate the garlic (or use a garlic press).
Halve, peel and chop the shallot into small pieces.
When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons and shallot. Stir-fry until the bacon is cooked and the shallot has softened, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
In the meantime, roughly chop the hazelnuts.
Once the bacon is cooked and the shallot has softened, add the garlic and stir-fry until fragrant, 1 min.
Stir in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.
Once the sauce has thickened, stir in the creme fraiche, peas and cheese.
Season with salt and pepper, then toss the cooked spaghetti into the sauce and warm through until piping hot.
Stir in the truffle zest, then remove from the heat.
Share the truffled bacon and pea pasta between your bowls.
Finish by sprinkling over the hazelnuts.
Enjoy!
