Bacon and Cheese Linguine
with creme fraiche and cherry tomatoes
This rapid-to-prepare pasta dish is meaty, cheesy and deliciously rich. Bacon adds saltiness and bite which pairs wonderfully with the creamy cheesy sauce.
Tags:
Quick
•Family Friendly
Allergens:
Milk
•Wheat
•Soya
•Barley
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
50 grams
Grated Cheese
(Contains Milk)
1 unit(s)
Onion
125 grams
Cherry Tomatoes
5 grams
Parsley
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Worcester Sauce
(Contains Soya)
65 grams
Creme Fraiche
(Contains Milk)
100 grams
Irish Bacon Lardons
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3220 kJ
Energy (kcal)770 kcal
Fat30.9 g
of which saturates15.6 g
Carbohydrate88.7 g
of which sugars19.3 g
Dietary Fiber2.8 g
Protein34 g
Cholesterol0 mg
Salt5.13 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, 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.
2
- Meanwhile, halve, peel and thinly slice the onion.
- Halve the tomatoes.
- Roughly chop the parsley (stalks and all).
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the bacon lardons and onion until crispy, 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Season with salt and pepper.
4
- Add the cherry tomatoes, chopped tomatoes, Worcester sauce, stock and ½ tsp sugar (double for 4p) to the pan.
- Stir everything together and simmer until slightly reduced, 5-6 mins.
- Season to taste with salt and pepper.
TIP: Loosen the sauce with a splash of water if necessary.
5
- After the sauce has simmered, add the creme fraiche and half the parsley.
- Stir to combine and allow to warm through.
- Carefully toss the linguine through the sauce until warmed and well coated, 1-2 mins.
6
- Divide the creamy bacon linguine between bowls.
- Garnish with the cheese and remaining parsley.
