Creamy Bacon Linguine with Parmigiano Reggiano
with tomato side salad & basil crème
Did you know that fresh tomatoes are 95% water?
Tags:
Comfort Food
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time15 minutes
DifficultyMedium
Ingredients
Serving amount
1 piece
Parmigiano Reggiano DOP
(Contains Milk)
50 g
Bacon lardons
75 g
Cooking cream
(Contains Milk)
90 g
Linguine
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
½ piece
Garlic
1 piece
Tomato
10 milliliters
Basil crème
20 g
Arugula & lamb's lettuce
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3360 kJ
Calories803 kcal
Fat43 g
Saturated Fat21.7 g
Carbohydrate72.9 g
Sugar8.7 g
Dietary Fiber4.7 g
Protein30.2 g
Salt1.8 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.
Utensils
•Pan
•Grater
•Tall-Sided Pan
•Bowl
•Whisk
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan and cook the linguine for 10 - 12 minutes until done.
- Reserve some of the pasta water, then drain and set aside.
2
- Peel the garlic and transfer the entire clove to a frying pan over medium-high heat.
- Melt the butter with the garlic and fry the bacon lardons for 3 - 4 minutes until done, then remove the garlic from the pan (see Tip).
- Grate the cheese in the meantime.
TIp: the garlic will infuse the sauce with its flavour without being too overpowering.
3
- Cut the tomato into wedges.
- In a bowl, whisk together the cream and three quarters of the cheese, then season with salt and pepper.
- Transfer the linguine to the bacon, then immediately pour in the cream mixture and 2 tbsp pasta water per person. Mix well and cook for no more than 1 minute over low heat.
4
- In a bowl, combine the tomato with the basil crème, lettuce and balsamic vinegar. Season to taste with salt and pepper.
- Serve the linguine on plates and garnish with the rest of the cheese.
- Season to taste with black pepper and serve the salad alongside.