Creamy Bacon and Pea Linguine

Creamy Bacon and Pea Linguine

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, March 25, 2018.
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Make sure when adding the sour cream and egg that you remove the pan from the heat and incorporate quickly.

Ingredients

Linguine

  • 350g linguine pasta
  • 1½ cups frozen peas
  • 1 courgette, cut in half lengthways and thinly sliced

Bacon Sauce

  • 1 tablespoon olive oil
  • 250g shoulder bacon, diced 1cm
  • ½-1 red onion, thinly sliced
  • ½ cup sour cream
  • 1 egg, lightly beaten
  • ¾ cup grated Parmesan cheese

To Serve

  • ¼ cup grated Parmesan cheese

Steps

  1. Bring a large pot of salted water to the boil. Prepare ingredients. Cook pasta in pot of boiling water for 8-10 minutes, then add peas and courgette and cook for a further 1-2 minutes until pasta is ‘al dente’ (just tender) and peas and courgette are bright green. Reserve 1 cup of pasta water. Drain, return to pot with a drizzle of olive oil and cover to keep warm.
  2. Heat olive oil in a medium fry-pan on high heat. Cook bacon for 3-4 minutes, stirring, until golden.
  3. Add onion and cook a further 4 minutes until tender, taking care not to burn. Remove pan from heat and stir through sour cream.
  4. Working quickly, add bacon sauce mixture to cooked pasta and peas along with egg, Parmesan cheese and spinach. Add reserved pasta water as needed until sauce reaches desired consistency.
  5. Season and toss gently to combine. The residual heat of the ingredients will cook the egg.
  6. To serve, divide creamy bacon and pea linguine between bowls or plates and sprinkle with remaining Parmesan cheese.

Nutritional Information

Energy 2417 kj
578 kcal
Protein 32.7g
Carbohydrate 57.2g
Fat 23.4g