Creamy Spaghetti Alfredo with Double Bacon
with Peas, Parmesan and Vinaigrette-Dressed Salad- Wheat
- Milk
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- Wheat
Ingredients: Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Spaghetti (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Alfredo sauce (milk) (water, cream (cream, milk, cellulose gel, carrageenan, cellulose gum), skim milk powder, modified corn starch, butter, parmesan cheese, garlic, salt, canola oil, dried onion, spices, natural flavour) • Roma tomato • Yellow onion • Green peas • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • 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)) • Red wine vinegar • Garlic • Parsley.
Ingredients
200 g
Bacon Strips
56 g
Yellow Onion, chopped
56 g
Green Peas
3 unit(s)
Garlic, cloves
170 g
Spaghetti
(Contains: Wheat)
56 g
Spring Mix
1 unit(s)
Tomato
1 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
7 g
Parsley
½ cup
Alfredo Sauce
(Contains: Milk)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, roughly chop parsley.
- Cut tomatoes into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- On a separate cutting board, cut bacon crosswise into 1/4-inch pieces
- Add spaghetti to the boiling water.
- Cook uncovered for 10-12 min, stirring occasionally, until tender.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return spaghetti to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add bacon. Cook for 4-5 min, stirring often, until bacon is cooked through.**
- Add garlic, onions and peas. Season with salt and pepper. Cook for 3-4 min, stirring often, until veggies soften slightly.
- When veggies soften, stir in alfredo sauce and reserved pasta water. Bring to a boil.
- Once boiling, reduce heat to medium. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- In a large bowl, combine vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Add tomatoes and spring mix. Season with salt and pepper, then toss to combine.
- To the pot with spaghetti, add alfredo sauce, parsley and half the Parmesan. Season with salt and pepper, then toss to combine.
- Divide pasta and salad between plates.
- Sprinkle remaining Parmesan over top.
