Linguine with smoked bacon recipe

  • Serves 2
  • 20 mins
  • 660 calories / serving
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Cook linguine according to packet instructions.

Lightly fry onions and garlic for one minute, add Richard Woodall bacon and continue cooking for another 3-4 minutes, add mushrooms and stir through.

Turn up the heat, add the wine and allow to bubble until reduced by about half, stirring frequently. Add 2/3 of the baby spinach and cook until wilted. Add mascarpone, crème fraîche and 2/3 of the Parmesan to create the sauce.

Drain the cooked linguine and mix in the sauce. Serve with the rest of the baby spinach and Parmesan on top.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 200g dried linguine
  • 100g Richard Woodall bacon, diced
  • 100g chestnut mushrooms, sliced
  • 1 small onion, finely diced
  • 1 clove of garlic, crushed and finely diced
  • 100g light mascarpone
  • 100ml half fat crème fraiche
  • 50g baby spinach
  • 1/2 glass of dry white wine
  • 20g Parmesan, grated
  • Energy 2760kj 660kcal 33%
  • Fat 33g 47%
  • Saturates 18g 90%
  • Sugars 6g 7%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 62.1g Protein 28.2g Fibre 2.1g

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