We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

OK, I Agree
Crispy Bacon & Lemony Asparagus Pappardelle

Crispy Bacon & Lemony Asparagus Pappardelle

Rating
4.5rating out of 5

(1313 reviews from our customers)

Prep Time

25 min

Cuisine

Italian

This pappardelle is the perfect celebration of springtime. You'll toss pasta with British seasonal asparagus, crispy bacon, basil and lemon juice, then serve with a sprinkle of black pepper. Divine!

Prep Time

25 min

Cuisine

Italian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
garlic-clove
1 garlic clove
basil 3.18
5g basil
British Asparagus2
120g asparagus spears
smoked-streaky-bacon
90g British dry cured smoked streaky bacon
35g grated Italian hard cheese
35g grated Italian hard cheese †
paprdelle
Pappardelle (190g) †
You Will Need
Tin foil, butter, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 garlic clove
  • 5g basil
  • 120g asparagus spears
  • 90g British dry cured smoked streaky bacon
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • Pappardelle (190g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 806 kJ
191 kcal
2199 kJ
521 kcal
Fat
of which saturates
4.8 g
2.5 g
13.2 g
6.7 g
Carbohydrate
of which sugars
27.8 g
2.2 g
75.8 g
6.1 g
Fibre 1.7 g 4.7 g
Protein 9.9 g 26.9 g
Salt 0.53 g 1.44 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 garlic clove
garlic
5g basil
basil (100%)
120g asparagus spears
Asparagus
90g British dry cured smoked streaky bacon
pork belly (97%), salt, preservative: sodium nitrite
35g grated Italian hard cheese
pasteurised cows milk, starter culture, salt, microbial rennet
Pappardelle (190g)
Durum wheat semolina (gluten), water
Allergens
  • Allergens highlighted by † (milk, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Add the smoked streaky bacon to a tin foil-lined baking tray

Put the tray in the oven for 12-15 min or until golden and crispy

2

Meanwhile, trim the woody ends off the asparagus, then chop them in half

Tip: Alternatively, bend the woody ends of the asparagus until they snap!

3

Add the pappardelle to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the pasta for an initial 7 min

4

Meanwhile, chop the basil finely, including the stalks

Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Peel and finely slice (don't chop!) the garlic

5

Once the pasta has been cooking for 7 min, add the chopped asparagus and sliced garlic and cook for 1-2 min further or until just tender

Once done, drain and return to the pot, reserving a cup of the starchy pasta water

6

Return the pot to a medium heat, add 50g [90g] butter and give everything a good mix up until the butter has melted

Squeeze in the juice of 1/2 [1] lemon and add half the chopped basil with half the grated Italian hard cheese

Add a splash of the starchy pasta water and stir it all together

Remove the crispy bacon from the oven and chop it roughly with a sharp knife

7

Add the chopped bacon to the pot, give everything another good mix and cook for 1 min further or until the sauce begins to stick to the pasta – this is your crispy bacon & lemony asparagus pappardelle

Cut the remaining lemon into quarters

8

Share Your Creations

Get social and share your best culinary Gousto creations on:

Serve the crispy bacon & lemony asparagus pappardelle

Sprinkle over the remaining cheese and chopped basil

Garnish with the lemon quarters and season with a crack of black pepper

Enjoy!

Share this recipe