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Smoky Bacon Pasta

Smoky Bacon Pasta

with Peas and Crispy Pangrattato

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Our pea and bacon pasta is unbelievably tasty and quick in equal measure. Its oh-so-creamy sauce brings it all together! So, get your comfy clothes on - it’s going to be a cozy night in!

Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

150 g

Double-Smoked Bacon

56 g

Onion, chopped

10 g

Garlic

113 g

Baby Spinach

170 g

Fusilli

(ContainsWheat/Blé)

113 head

Green Peas

1 unit

Lemon

28 g

Parmesan Cheese, shredded

(ContainsMilk/Lait)

10 g

Oregano

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4439 kJ
Calories1061 kcal
Fat58 g
Saturated Fat21 g
Carbohydrate122 g
Sugar8 g
Dietary Fiber17 g
Protein32 g
Cholesterol79 mg
Sodium1739 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Zester
Measuring Cups
Strainer
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce.* Bring a large pot of salted water to a boil. Mince or grate the garlic. Roughly chop the oregano leaves. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut the remaining lemon into wedges. Cut the bacon into 1/2-inch pieces.

2

Add the fusilli to the boiling water and cook until tender, 10-12 min. When the pasta is done cooking, reserve 1/3 cup pasta water (double for 4 ppl) and drain.

3

Meanwhile, heat a large non-stick pan over medium-high heat. Add the bacon and cook, stirring occasionally, until crispy, 8-9 min. Transfer to a paper towel-lined plate and set aside. Reduce the heat to medium.

4

Add the breadcrumbs, oregano, half the Parmesan and half the garlic to the same pan. Cook, stirring often, until the breadcrumbs are golden-brown, 3-4 min. Transfer to a small bowl and stir in the lemon zest. Set aside. Add a drizzle of oil to the same pan, then the onions and remaining garlic. Cook, stirring occasionally, until the onions soften, 2-3 min.

5

Add the pasta, reserved pasta water, broth concentrate(s), sour cream, peas, spinach, 1 tbsp lemon juice (double for 4 ppl) and remaining Parmesan to the pan. Stir together until the spinach wilts and the pasta is warmed through, 1-2 min. Season with salt and pepper.

6

Divide the pasta between bowls and sprinkle with the pangrattato and crispy bacon.