Carbonara Style Bacon Linguine
with sprinkled chives and salad
Carbonara is a classic Italian dish, the trademark of which is its creamy texture and the inclusion of smoky salty bacon bits. It's a recipe that doesn't shy away from being rich, which make the vibrant green leaves a wonderful addition.
Tags:
Egg(s) not included
•Quick
•Family Friendly
Allergens:
Wheat
•Milk
•Sulphites
The quantities provided above are averages only.
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Irish Bacon Lardons
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
5 grams
Chives
110 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3721 kJ
Energy (kcal)889 kcal
Fat49.6 g
of which saturates22.4 g
Carbohydrate70.5 g
of which sugars6.8 g
Dietary Fiber0 g
Protein41.5 g
Cholesterol0 mg
Salt2.9 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, reserve a cup of pasta water then drain the linguine 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
- While the pasta cooks, finely chop the chives (use scissors if you prefer).
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the bacon lardons. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Fry until golden, stirring occasionally, 5-8 mins.
3
- Meanwhile, in a small bowl mix one egg (per 2P) with the creme fraiche, cheese and a good amount of pepper.
- Once the lardons are ready, add the drained linguine to the pan.
- Cook on medium-high heat, stirring, until combined and warmed through, 2-3 mins.
- Remove the pan from the heat and add the egg. Stir together to coat well.
- Loosen the sauce with a splash of reserved pasta water if desired. Season to taste with salt and pepper.
4
- Toss the salad leaves with the balsamic glaze, drizzle of oil and season to taste with salt and pepper.
- Divide your creamy carbonara style pasta between bowls.
- Top with a sprinkling of chives.
- Serve the dressed salad alongside.
