Creamy Bacon & Mushroom Linguine
with Pecorino & parsley4.5(856)
Calories
:
789 kcalProtein
:
31.9g proteinTotal
:
30 minutesDifficulty
:
MediumFamily
Special Ingredient
Allergens:
- Gluten
- Tarwe
- Milk (including lactose)
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Selderij
There is a special ingredient in your box! Pecorino is an Italian sheep's cheese, similar to Parmigiano Reggiano, but it's aged for a shorter period of time and therefore has a more mild flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ unit
Garlic
½ unit
Red onion
150 g
Mushrooms
90 g
Linguine
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
2.5 g
Fresh curly parsley
(May be present: Selderij)
50 g
Cooking cream
(Contains: Milk (including lactose))
20 g
Grated Pecorino DOP
(Contains: Milk (including lactose))
50 g
Bacon lardons
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3300 kJ
Calories789 kcal
Fat40 g
Saturated Fat19.8 g
Carbohydrate73 g
Sugar8.9 g
Dietary Fiber6.5 g
Protein31.9 g
Salt2.6 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
•Sautépan or large frying pan
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan for the linguine.
- Chop the onion and crush or mince the garlic.
- Quarter the mushrooms.
- Boil the linguine for 8 - 10 minutes. Reserve at least 30ml pasta water per person, then drain and set aside.
2
- Heat a large deep frying pan over medium-high heat.
- Fry the bacon lardons for 4 minutes until done, then remove from the pan and set aside.
- Finely chop the parsley in the meantime.
3
- Heat a drizzle of olive oil in the same pan over medium-high heat and fry the mushrooms for 3 - 4 minutes.
- Stir in the onion and garlic and fry for 1 - 2 more minutes, seasoning to taste with salt and pepper.
4
- Add the linguine, bacon lardons and cream to the mushrooms.
- Turn up the heat and add the reserved pasta water.
- Mix well and cook for 3 - 4 minutes, or until the sauce has thickened and reduced.
5
- Remove from the heat and stir in a knob of butter, along with half each of the parsley and pecorino.
- Season to taste with salt and pepper, then mix well to combine.
6
- Serve the linguine on plates.
- Garnish with the rest of the parsley and the pecorino.
