Creamy Bacon Linguine with Parmigiano Reggiano
with tomato-arugula side salad & basil crème
Did you know that fresh tomatoes are 95% water?
Tags:
Comfort Food
•Family
Allergens:
Melk (inclusief lactose)
•Gluten
•Tarwe
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyMedium
Ingredients
Serving amount
20 g
Parmigiano Reggiano DOP
50 g
Bacon lardons
75 g
Cooking cream
Linguine
½ piece
Garlic
1 piece
Tomato
20 g
Arugula
10 milliliters
Basil crème
Not included in your delivery
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3347 kJ
Calories800 kcal
Fat43 g
Saturated Fat21.7 g
Carbohydrate72.2 g
Sugar8.4 g
Dietary Fiber4.6 g
Protein30.3 g
Salt1.8 g
Trans Fat0.2 g
Potassium161.8 mg
Calcium7.5 mg
Iron0.2 mg
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 with Lid
•Grater
•Tall-Sided Pan
•Large 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 alongside the garlic and fry the bacon lardons for 3 - 4 minutes until done, then take the garlic out of the pan.
- Grate the cheese in the meantime.
Did you know... garlic contains bioactive substances called dithiolthiones; these are a type of antioxidant which have a positive effect on cholesterol levels.
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, arugula 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.
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