Creamy Bacon Linguine with Parmigiano Reggiano
with tomato side salad & basil crème
Arugula's peppery, slightly bitter taste complements the more mild flavour and delicate texture of lamb's lettuce. The perfect combination for a balanced and flavourful salad!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
90 g
Linguine
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Garlic
1 piece
Tomato
10 milliliters
Basil crème
20 g
Arugula & lamb's lettuce
50 g
Bacon lardons
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan and cook the linguine for 9 - 11 minutes, or until done.
- Reserve some of the pasta water, then drain and set aside.
- Peel the garlic and transfer the entire clove to a frying pan over medium-high heat.
- Melt a knob of butter in the same pan and fry the bacon lardons for 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.
- Cut the tomato into wedges.
- In a bowl, whisk the cream with three quarters of the cheese, then season with salt and pepper.
- Transfer the linguine to the frying pan, then immediately pour in the cream mixture and 30ml pasta water per person.
- Mix well and cook for no more than 1 minute over low heat.
- In a bowl, combine the tomato with the basil crème, the lettuce and the 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.
