Fresh Linguine and Bacon in Blush Sauce

Bestseller

Very High Fibre

Quick

with Baby Tomatoes, Corn and Crispy Shallots

5 min

Difficulty: 2/3

Italian

Ingredients: Linguine (egg, wheat) (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) • Thaw-friendly corn (corn, modified vinegar) • Baby tomato • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Spinach • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Large Pot

Measuring Spoons

Strainer

Large Non-Stick Pan

Measuring Cups

Slotted Spoon

Tags

Very High Fibre

Classic-euro-dishes

Ineligible-reco

Quick

Pasta-noodles

Ingredients

Bacon Strips

100 g

Fresh Linguine

227 g

Baby Tomatoes

113 g

Crispy Shallots

28 g

Cream

113 mL

Garlic Puree

1 tbsp

Corn Kernels

113 g

Baby Spinach

56 g

Parmesan Cheese, shredded

0.25 cup

Cream Sauce Spice Blend

10 g

Salt

0.125 tsp

Unsalted Butter

1 tbsp

Pepper

0.125 tsp

Preparation

Before starting, bring a large pot of salted water to a boil.
Wash and dry all produce.
To the boiling water, add linguine. Cook for 2-3 min, until tender but still firm to the bite.
Reserve 1/2 cup (1 cup) pasta water. Strain linguine, then return to the pot, off heat.

Meanwhile, line a plate with paper towels.
Cut bacon crosswise into 1/2-inch strips. (TIP: Use kitchen shears to cut bacon with ease!)
Heat a large non-stick pan over medium-high.
When hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.** (TIP: Reduce heat to medium if bacon is browning too quickly!)
Remove from heat. Using a slotted spoon, transfer bacon to the paper towel-lined plate. Set aside.
Reserve bacon fat in the pan.

Meanwhile, drain corn.
Halve tomatoes.

Reheat the pan with reserved bacon fat (from step 2) over medium.
When hot, add tomatoes and corn. Season with salt and pepper.
Cover and cook for 3-4 min, stirring occasionally, until tomatoes soften.

Add garlic puree and Cream Sauce Spice Blend to the pan with veggies. Cook, stirring often, until veggies are coated, 30 sec.
Add cream and 1/4 cup (1/2 cup) water. Season with pepper. Bring to a boil over high.
Once boiling, reduce heat to medium and cook, stirring often, until sauce thickens slightly, 2-3 min.
Remove from heat.

Add spinach, sauce, half the bacon, half the Parmesan and 1 tbsp (2 tbsp) butter to the pot with linguine. Stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
Divide linguine between bowls.
Sprinkle crispy shallots, remaining bacon and remaining Parmesan over top.

Nutrition per serving

980

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

165

Cholesterol