Linguine and Bacon in Blush Sauce
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Linguine and Bacon in Blush Sauce

Linguine and Bacon in Blush Sauce

with Baby Tomatoes, Corn and Crispy Shallots

The swirl of rosy colour in this luscious, blushing linguine dish comes from sweet baby tomatoes. The sauce is boosted even more with bacon and corn and a sprinkle of crispy shallots. You'll be licking the plate clean!

étiquettes:
Rapido
Allergènes:
Blé
Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation20 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

100 g

Tranches de bacon

170 g

Linguines

(Contient Blé)

113 g

Petites tomates

28 g

Échalotes frites

(Contient Blé)

113 ml

Crème

(Contient Lait)

1 cs

Purée d’ail

(Peut contenir Sésame, Soya, Crustacés, Lait, Moutarde, Blé, Sulfites, Poisson, Oeuf)

113 g

Maïs en grains

56 g

Bébés épinards

¼ tasse(s)

Parmesan, râpé grossièrement

(Contient Lait)

1 cs

Mélange d'épices pour sauce crémeuse

(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)

Pas inclus dans votre livraison

0.13 cc

Poivre*

0.13 cc

Sel*

1 cs

Beurre non salé*

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Informations nutritionnelles

Énergie (kcal)970 kcal
Graisses56 g
dont saturés29 g
Glucides91 g
dont sucres9 g
Fibres7 g
Protéines25 g
Cholestérol130 mg
Sel1020 mg
Gras Trans1 g
Potassium900 mg
Calcium200 mg
Fer4 mg

Ustensiles

Passoire
Verre doseur
Grande poêle antiadhésive
Écumoire

Instructions

Cook linguine
1
  • Add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/2 cup (1 cup) pasta water, then drain linguine and return to the same pot, off heat.
Cook bacon
2
  • 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 heat.
  • When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** (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. (NOTE: You will use the pan again in step 4.)
Prep
3
  • Meanwhile, drain corn.
  • Halve tomatoes.
Cook veggies
4
  • Heat the pan with bacon fat (from step 2) over medium.
  • When hot, add tomatoes and corn. Season with salt and pepper.
  • Cover and cook, stirring occasionally, until tomatoes soften, 3-4 min.
Make sauce
5
  • 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.
Finish and serve
6
  • Add spinach, sauce, half the bacon, half the Parmesan and 1 tbsp (2 tbsp) butter to the pot with linguine. Season with salt and pepper. 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.