Creamy Bacon & Tomato Fresh Fettucine
with Pear Salad
- Milk
- Eggs
- Gluten
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Ingredients
1
diced bacon
1
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1
chilli flakes
1
tomato sugo
1
cream
(Contains: Milk; )
1
Chicken-Style Stock Powder
1
Fresh Fettuccine
(Contains: Eggs, Gluten; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1
tomato
1
cucumber
1
salad leaves
1
basil
1
Balsamic & Olive Oil Dressing
Nutrition Values
Cooking Steps
• Boil the kettle • Heat olive oil in a frying pan over high heat • Cook bacon, breaking up with a spoon, until browned, 3 mins • Add garlic paste, a pinch of chilli flakes (if using) and cook until fragrant, 1 min • Add tomato sugo, cream, stock and herbs and cook until thickened, 2-3 mins
• Pour boiling water into saucepan over high heat. Season generously with salt • Bring to boil, add fettuccine and cook until ‘al dente’, 3 mins • Add fettuccine to frying pan with a dash of pasta water and toss
• Slice pear and cucumber • In a bowl, add pear, cucumber, rocket mix and dressing. Season and toss • Divide pasta between plates • Top with Parmesan and tear over basil • Serve with salad
