What are the main ingredients in Crispy Bacon Linguine?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Milk (optional), Sugar/Sweetener/Honey

What is the nutritional information of Crispy Bacon Linguine?

Calories: 1238, Carbs: 115 grams, Fat: grams, Protein: 44.9 grams, Sugar: 16.2 grams, Salt: 1069 grams

How do I prepare Crispy Bacon Linguine?

PASTA BLISS: Boil the kettle. Fill a pot with boiling water, add a good pinch of salt, and bring to a boil. Once boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of the water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover to keep warm. SEEDS & CRISPY BACON: Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Return the pan to a medium heat, with a drizzle of oil. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on paper towel. Roughly chop when cool enough to handle. BEGIN THE SAUCE: Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Reduce the heat and pour in 400ml of water. Simmer for 7-8 minutes until reduced by ¾. LUXURIOUS CREAMINESS: Loosen the cream with 120ml of milk or the reserved pasta water. Once the onion sauce has reduced, stir through the loosened cream. Increase the heat and bring up to a slight simmer for about 1-2 minutes until slightly reduced. Mix through the peas and chopped bacon, and cook for a further 1-2 minutes. Add ½ the grated hard cheese, the cooked pasta and mix until fully combined. Remove from the heat and season to taste. SOME FRESHNESS: In a salad bowl, add the salad leaves with a drizzle of olive oil, vinegar, a sweetener of choice and some seasoning. Toss until fully combined. DIG IN!: Dish up a generous mound of the creamy bacon pasta. Side with the fresh salad and sprinkle over the toasted sunflower seeds and the remaining grated cheese. Buon appetito!

What should be prepared from my kitchen to make Crispy Bacon Linguine?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Milk (optional), Sugar/Sweetener/Honey

Crispy Bacon Linguine

Name: Crispy Bacon Linguine
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Milk (optional); Sugar/Sweetener/Honey

A velvety ‘carbonara-esque’ dream sauce with linguine. Mounds of pasta are intertwined with bits of crispy bacon, shmelty cheese and plump peas. Finished off with gratings of cheese, and toasty seeds, and sided with fresh leaves. Comfort, here we come!

Crispy Bacon Linguine

with fresh cream & Italian-style cheese

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Cabernet Sauvignon Vinegar
Fresh Cream
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Linguine Pasta
Onion
Onions
Peas
Salad Leaves
Streaky Pork Bacon
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Milk (optional)
Sugar/Sweetener/Honey

Serves 1

PASTA BLISS
Boil the kettle. Fill a pot with boiling water, add a good pinch of salt, and bring to a boil. Once boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of the water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover to keep warm.
SEEDS & CRISPY BACON
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Return the pan to a medium heat, with a drizzle of oil. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on paper towel. Roughly chop when cool enough to handle.
BEGIN THE SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Reduce the heat and pour in 200ml of water. Simmer for 6-7 minutes until reduced by ¾.
LUXURIOUS CREAMINESS
Loosen the cream with 60ml of milk or the reserved pasta water. Once the onion sauce has reduced, stir through the loosened cream. Increase the heat and bring up to a slight simmer for about 1-2 minutes until slightly reduced. Mix through the peas and chopped bacon, and cook for a further 1-2 minutes. Add ½ the grated hard cheese, the cooked pasta and mix until fully combined. Remove from the heat and season to taste.
SOME FRESHNESS
In a salad bowl, add the salad leaves with a drizzle of olive oil, vinegar, a sweetener of choice and some seasoning. Toss until fully combined.
DIG IN!
Dish up a generous mound of the creamy bacon pasta. Side with the fresh salad and sprinkle over the toasted sunflower seeds and the remaining grated cheese. Buon appetito!

Linguine Pasta - 125g
Sunflower Seeds - 10g
Streaky Pork Bacon - 3 strips
Onion - 1
Garlic Clove - 1
Fresh Cream - 65ml
Grated Italian-style Hard Cheese - 15ml
Peas - 50g
Salad Leaves - 20g
Cabernet Sauvignon Vinegar - 15ml

Download the Recipe

Serves 2

PASTA BLISS
Boil the kettle. Fill a pot with boiling water, add a good pinch of salt, and bring to a boil. Once boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of the water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover to keep warm.
SEEDS & CRISPY BACON
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Return the pan to a medium heat, with a drizzle of oil. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on paper towel. Roughly chop when cool enough to handle.
BEGIN THE SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Reduce the heat and pour in 400ml of water. Simmer for 7-8 minutes until reduced by ¾.
LUXURIOUS CREAMINESS
Loosen the cream with 120ml of milk or the reserved pasta water. Once the onion sauce has reduced, stir through the loosened cream. Increase the heat and bring up to a slight simmer for about 1-2 minutes until slightly reduced. Mix through the peas and chopped bacon, and cook for a further 1-2 minutes. Add ½ the grated hard cheese, the cooked pasta and mix until fully combined. Remove from the heat and season to taste.
SOME FRESHNESS
In a salad bowl, add the salad leaves with a drizzle of olive oil, vinegar, a sweetener of choice and some seasoning. Toss until fully combined.
DIG IN!
Dish up a generous mound of the creamy bacon pasta. Side with the fresh salad and sprinkle over the toasted sunflower seeds and the remaining grated cheese. Buon appetito!

Linguine Pasta - 250g
Sunflower Seeds - 20g
Streaky Pork Bacon - 6 strips
Onion - 1
Garlic Cloves - 2
Fresh Cream - 125ml
Grated Italian-style Hard Cheese - 30ml
Peas - 100g
Salad Leaves - 40g
Cabernet Sauvignon Vinegar - 30ml

Download the Recipe

Serves 3

PASTA BLISS
Boil the kettle. Fill a pot with boiling water, add a good pinch of salt, and bring to a boil. Once boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of the water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover to keep warm.
SEEDS & CRISPY BACON
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Return the pan to a medium heat, with a drizzle of oil. When hot, fry the bacon in batches for 2 minutes per side until golden and crispy. Remove from the pan and drain on paper towel. Roughly chop when cool enough to handle.
BEGIN THE SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Reduce the heat and pour in 600ml of water. Simmer for 8-10 minutes until reduced by ¾.
LUXURIOUS CREAMINESS
Loosen the cream with 180ml of milk or the reserved pasta water. Once the onion sauce has reduced, stir through the loosened cream. Increase the heat and bring up to a slight simmer for about 1-2 minutes until slightly reduced. Mix through the peas and chopped bacon, and cook for a further 1-2 minutes. Add ½ the grated hard cheese, the cooked pasta and mix until fully combined. Remove from the heat and season to taste.
SOME FRESHNESS
In a salad bowl, add the salad leaves with a drizzle of olive oil, vinegar, a sweetener of choice and some seasoning. Toss until fully combined.
DIG IN!
Dish up a generous mound of the creamy bacon pasta. Side with the fresh salad and sprinkle over the toasted sunflower seeds and the remaining grated cheese. Buon appetito!

Linguine Pasta - 375g
Sunflower Seeds - 30g
Streaky Pork Bacon - 9 strips
Onion - 2
Garlic Cloves - 3
Fresh Cream - 170ml
Grated Italian-style Hard Cheese - 45ml
Peas - 150g
Salad Leaves - 60g
Cabernet Sauvignon Vinegar - 45ml

Download the Recipe

Serves 4

PASTA BLISS
Boil the kettle. Fill a pot with boiling water, add a good pinch of salt, and bring to a boil. Once boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of the water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover to keep warm.
SEEDS & CRISPY BACON
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Return the pan to a medium heat, with a drizzle of oil. When hot, fry the bacon in batches for 2 minutes per side until golden and crispy. Remove from the pan and drain on paper towel. Roughly chop when cool enough to handle.
BEGIN THE SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for about 1 minute, until fragrant, shifting constantly. Reduce the heat and pour in 800ml of water. Simmer for 8-10 minutes until reduced by ¾.
LUXURIOUS CREAMINESS
Loosen the cream with 240ml of milk or the reserved pasta water. Once the onion sauce has reduced, stir through the loosened cream. Increase the heat and bring up to a slight simmer for about 1-2 minutes until slightly reduced. Mix through the peas and chopped bacon, and cook for a further 1-2 minutes. Add ½ the grated hard cheese, the cooked pasta and mix until fully combined. Remove from the heat and season to taste.
SOME FRESHNESS
In a salad bowl, add the salad leaves with a drizzle of olive oil, vinegar, a sweetener of choice and some seasoning. Toss until fully combined.
DIG IN!
Dish up a generous mound of the creamy bacon pasta. Side with the fresh salad and sprinkle over the toasted sunflower seeds and the remaining grated cheese. Buon appetito!