Bacon Alfredo Pasta
with Spring Salad
This iconic Roman pasta dish, with its smoky, creamy sauce, peas and bacon, is sure to be a hit with the whole family. Everyone will be licking their plates clean!
Ingredients: Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Roma tomatoes • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Yellow onion • Green peas • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Garlic • Parsley.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
56 g
Yellow Onion, chopped
56 g
Green Peas
3 unit(s)
Garlic, cloves
170 g
Spaghetti
(Contains Wheat May contain Gluten)
113 mL
Cream
(Contains Milk)
56 g
Spring Mix
1 unit(s)
Tomato
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
7 g
Parsley
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Meanwhile, roughly chop parsley.
- Cut tomatoes into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Cut bacon crosswise into 1/4-inch pieces on a separate cutting board.
- Add spaghetti to the boiling water.
- Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return spaghetti to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add bacon. Cook, stirring often, until bacon is cooked through and starting to crisp, 4-5 min.**
- Add garlic, onions and peas. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 3-4 min.
- When veggies soften, stir in cream and reserved pasta water. Bring to a boil.
- Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.
- Meanwhile, combine vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl.
- Add tomatoes and spring mix. Season with salt and pepper, then toss to combine.
- Add Alfredo sauce, parsley and half the Parmesan to the pot with spaghetti. Season with salt and pepper, then toss to combine.
- Divide pasta and salad between plates.
- Sprinkle remaining Parmesan over top.
