Creamy Mafaldine with Bacon-Panko Topping
with Parmigiano Reggiano, leek, mushrooms & lemon4.0(791)
Calories
:
868 kcalProtein
:
29.5g proteinDifficulty
:
EasyAllergens:
- Tarwe
- Melk (inclusief lactose)
- Ei
- Soja
- May contain traces of allergens
Lemons not only add a fresh touch and some bright colour to your dish, but they also help support your digestion!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Mafaldine
(Contains: Ei, Soja, May contain traces of allergens, Tarwe)
50 g
Bacon lardons
½ piece
Garlic
200 g
Vegetable mix with mushrooms
½ piece
Lemon
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ piece
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
15 g
Panko breadcrumbs
(Contains: Tarwe)
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3631 kJ
Calories868 kcal
Fat42.1 g
Saturated Fat17.2 g
Carbohydrate88.9 g
Sugar10.1 g
Dietary Fiber10.5 g
Protein29.5 g
Salt1.8 g
Trans Fat0.2 g
Potassium60 mg
Calcium4 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
•Tall-Sided Pan
•Casserole
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the mafaldine for 7 - 9 minutes.
- Reserve some of the pasta water, then drain and set aside.
2
- Meanwhile, crush or mince the garlic.
- Heat half of the olive oil in a deep frying pan over medium-high heat. Fry the garlic with the vegetable mix for 4 - 6 minutes. Season with salt and pepper.
- Heat the rest of the olive oil in a frying pan over high heat. Fry the bacon with the panko until the bacon is done and the panko is golden-brown.
3
- Cut the lemon into six wedges and grate the Parmigiano Reggiano.
- Deglaze the vegetables with the juice of one lemon wedge per person.
- Stir in the cream and half of the Parmigiano Reggiano, then allow to simmer until the mafaldine is done.
4
- Transfer the mafaldine to the sauce and mix well, adding some of the reserved pasta water as necessary if the sauce is too thick. Season to taste with salt and pepper.
- Serve the mafaldine on deep plates. Garnish with the bacon-panko topping and the rest of the Parmigiano Reggiano.
- Serve the rest of the lemon wedges alongside.
