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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Bacon Strips
170 g
Linguine
(Contains: Wheat)
113 g
Baby Tomatoes
28 g
Crispy Shallots
(Contains: Wheat, Sulphites)
113 mL
Cream
(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
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
