Carbonara Style Bacon Linguine with Extra Chicken
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.
The quantities provided above are averages only.
Ingredients
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)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
1 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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, 4-6 mins.
NOTE: If you've chosen to add chicken, add the chicken to the pan along with the lardons and cook until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- 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.
- 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.
