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Linguine with brussels sprouts and bacon
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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.
Typical values per serving:
This recipe was first published in November 2017.