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    Linguine with brussels sprouts and bacon

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    Linguine with brussels sprouts and bacon

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes

    Serves: 4


    6 rashers smoked streaky bacon, cut into 1cm strips
    1 tbsp olive oil
    300g Waitrose brussels sprouts, trimmed and thinly sliced
    2 garlic cloves, chopped
    75ml double cream
    2 egg yolks
    1⁄4 nutmeg, freshly grated
    50g parmigiano reggiano, finely grated
    300g dried linguine


    1 Fry the bacon in the oil in a frying pan for 4-6 minutes; remove with a slotted spoon. Fry the sprouts in the bacon oil for 3-4 minutes, add the garlic and bacon; take off the heat.

    2 Mix the cream and egg yolks with the nutmeg, 2/3 of the cheese and some black pepper. Cook the linguine according to pack instructions. Put the sprouts back on the heat, add a little of the pasta cooking water; bubble down to 2 tbsp.

    3 Drain the pasta; toss with the sprouts and cream mixture, then the remaining cheese, and more black pepper, if liked.

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