Linguine and Bacon in Blush Sauce

Name: Linguine and Bacon in Blush Sauce with Baby Tomatoes, Corn and Crispy Shallots
Total time: 20 min
Yield: 2
Ingredients: 100 g Tranches de bacon; 170 g Linguines; 113 g Petites tomates; 28 g Échalotes frites; 113 ml Crème; 1 cs Purée d’ail; 113 g Maïs en grains; 56 g Jeunes épinards; ¼ tasse(s) Parmesan, râpé grossièrement; 10 g Mélange d'épices pour sauce crémeuse; 0.13 cc Poivre*; 0.13 cc Sel*; 1 cs Beurre non salé*

with Baby Tomatoes, Corn and Crispy Shallots

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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:

Hvede

•Milk

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

DifficultéMoyen

Ingrédients

quantité par portion

100 g

Tranches de bacon

170 g

Linguines

113 g

Petites tomates

28 g

Échalotes frites

113 ml

Crème

1 cs

Purée d’ail

113 g

Maïs en grains

56 g

Jeunes épinards

¼ tasse(s)

Parmesan, râpé grossièrement

10 g

Mélange d'épices pour sauce crémeuse

Pas inclus dans votre livraison

0.13 cc

Poivre*

0.13 cc

Sel*

1 cs

Beurre non salé*

Informations nutritionnelles

Énergie (kcal)970 kcal

Graisses59 g

dont saturés31 g

Glucides93 g

dont sucres9 g

Fibres7 g

Protéines24 g

Cholestérol130 mg

Sel1090 mg

Gras Trans1 g

Potassium950 mg

Calcium225 mg

Fer4.5 mg

Ustensiles

•Passoire

•Verre doseur

•Grande poêle antiadhésive

•Écumoire

Instructions

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.

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.)

Meanwhile, drain corn.
Halve tomatoes.

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.

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. 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.