Linguine in Creamy Bacon Sauce
with Peas, Rocket and Balsamic Drizzle
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
180 grams
Linguine
(Contains Cereals containing gluten)
2 unit(s)
Garlic Clove
90 grams
British Smoked Bacon Lardons
10 grams
Chicken Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt.
When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
While the pasta cooks, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Stir in the garlic and cook for 1 min more.
Stir the water for the sauce (see pantry for amount), chicken stock paste and creme fraiche into the bacon.
Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
Meanwhile, once the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Once the sauce has thickened, stir through the cooked pasta, peas and the cheese.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Share the creamy bacon linguine between your bowls.
Top with a handful of rocket and drizzle with the balsamic glaze to finish.
Enjoy!
