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Summer Bacon Alfredo
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Summer Bacon Alfredo

Summer Bacon Alfredo

with Baby Tomatoes, Corn and Crispy Shallots

Everyone loves Alfredo, and this one is blushing! The swirl of rosy colour in this luscious 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!


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

Preparation Time25 minutes


serving amount

100 g

Bacon Strips

170 g


(Contains Wheat)

113 g

Baby Tomatoes

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

113 mL


(Contains Milk)

1 tbsp

Garlic Puree

½ can

Canned Corn

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories1030 kcal
Fat55 g
Saturated Fat28 g
Carbohydrate98 g
Sugar10 g
Dietary Fiber7 g
Protein28 g
Cholesterol135 mg
Sodium1000 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Large Pot
Paper Towel
Slotted Spoon
Measuring Cups
Measuring Spoons


Cook linguine

Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain linguine and return to the same pot, off heat.

Cook bacon

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 the pan 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 , then rinse corn. Halve tomatoes.

Cook veggies

Heat the pan with bacon fat (from step 1) over medium. When hot, add tomatoes and half the corn (use all for 4 ppl). Season with salt and pepper. Cover and cook, stirring occasionally, until tomatoes soften, 3-4 min.

Make sauce

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 water (dbl for 4 ppl). 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 the pan from heat.

Finish and serve

Add spinach, sauce, half the bacon, half the Parmesan and 1 tbsp butter (dbl for 4 ppl) to the pot with linguine. Season with salt and pepper, to taste. 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.