Creamy Bacon Linguine

Creamy Bacon Linguine

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 14, 2016.
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A healthy twist on a classic carbonara

Ingredients

CREAMY BACON AND GREEN VEGETABLE LINGUINE

  • 350g linguine
  • 250g streaky bacon, diced 2cm
  • 1 brown onion, finely diced
  • 1 clove garlic, minced
  • 1 courgette, grated
  • ½ bag green beans, ends trimmed, sliced 2cm
  • ½ bag baby spinach leaves, finely chopped
  • ½ cup sour cream
  • ¼ cup reserved pasta water
  • ¼ cup finely grated parmesan cheese

TO SERVE

  • ¼ cup finely grated parmesan cheese
  • 20g toasted pumpkin seeds (optional, adults)

Steps

  1. a large pot of salted water to the boil.
  2. Cook pasta in pot of boiling water for 8–10 minutes until just tender, stirring often to separate strands. Reserve ¼ cup pasta water then drain. Return pasta to pot with a drizzle of olive oil to prevent sticking.
  3. Heat a drizzle of oil in a large fry-pan on high heat. Cook bacon for 4–5 minutes until crispy. Set aside on a paper towel to soak up excess oil. Return pan to medium heat with a drizzle of oil. Cook onion and garlic for 2–3 minutes until onion is soft.
  4. Add courgette, green beans and spinach to pan with onion and cook for 2–3 minutes until courgette is soft.
  5. Add sour cream, reserved pasta water and first measure of parmesan cheese to pan and cook for a further 1–2 minutes until sauce has thickened slightly.
  6. Toss cooked pasta and bacon through creamy bacon and green vegetable sauce. Season to taste with salt and pepper.
  7. Divide creamy bacon and green vegetable linguine between bowls. Top with a sprinkle of parmesan and a few pumpkin seeds.

Nutritional Information

Energy 2467 kj
590 kcal
Protein 27.5g
Carbohydrate 56.4g
Fat 27.8g