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    Linguine with bacon and ricotta

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    Linguine with bacon and ricotta

    Ready on the table in 20 minutes

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 400g linguine
    • 1 tbsp extra virgin olive oil
    • 5 essential Waitrose smoked streaky bacon rashers, cut into 1cm pieces
    • 65g frozen essential Waitrose petits pois, defrosted
    • 1 lemon, zest and juice
    • 2 tbsp grated parmigiano reggiano
    • 120g ricotta


    1. Cook the pasta according to the instructions on the packet.
    2. Meanwhile, warm 1 tsp oil in a large frying pan and brown the bacon until just crisp.
    3. Drain the pasta, reserving about 100ml cooking liquid. Tip the drained pasta into the frying pan with the bacon and the peas.
    4. Toss well over a high heat, adding the reserved cooking water, lemon zest and juice. Within a few seconds the water will start to cling to the pasta, giving it a satiny finish.
    5. Remove from the heat, add the remaining olive oil and the parmigiano reggiano, then fold in spoonfuls of the ricotta just before serving.

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