with Italian Style Cheese
Super speedy, this Easy Peasy Truffle, Bacon and Pea Spaghetti takes only 15 minutes to make. Inspired by creamy alfredo dishes, we've added truffle and peas to add an earthy depth of flavour plus a pop of freshness.
Allergens
Utensils
Tags
Garlic Clove
2 unit(s)
British Smoked Bacon Lardons
60 grams
Spaghetti
180 grams
Chicken Stock Paste
10 grams
Creme Fraiche
150 grams
Peas
120 grams
Grated Hard Italian Style Cheese
20 grams
Truffle Zest
1 sachet(s)
Water for the Sauce
150 milliliter(s)
- Boil a full kettle.
- Peel and grate the garlic (or use a garlic press).
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the bacon lardons, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
- Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt.
- Boil the spaghetti, 8 mins.
- Once cooked, drain and pop back in the pan. Drizzle with oil and stir through.
- Stir the garlic into the bacon and fry, 1 min.
- Add the chicken stock paste and water (see pantry) to the pan. Stir, bring to the boil, then lower the heat. Simmer, 2-3 mins.
- Next, stir in the creme fraiche, peas and cheese. Bring to the boil, then remove from the heat.
- Add the spaghetti and toss to combine.
- Taste and season the pasta with salt and pepper.
- Add a splash of water if the sauce is too thick.
- Stir in the truffle zest, then remove from the heat.
- Share the pasta between your bowls.
Enjoy!
3087
kJ
Energy (kJ)
738
kcal
Energy (kcal)
34.8
g
Fat
18.9
g
of which saturates
79.7
g
Carbohydrate
9.1
g
of which sugars
6
g
Dietary Fibre
27.3
g
Protein
2.2
g
Salt
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
with Mixed Beans and Cheese