Linguine Tossed with Streaky Bacon, Peas and Balsamic Vinegar Cream

Name: Linguine Tossed with Streaky Bacon, Peas and Balsamic Vinegar Cream
Yield: Serves 8 (starter portions – double the ingredients if serving as a main course)
Cuisine: French
Ingredients: 500 g linguine (see BASICS); 100 g frozen peas; 800 g streaky bacon; 8 tablespoons balsamic vinegar; 400 ml cream; 2 bunches sage, washed and chopped; salt and freshly ground black pepper

Preparation info

Serves
8
(starter portions – double the ingredients if serving as a main course)

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

This is a cheerful winter dish, because the peas add a touch of spring. I recommend frozen peas for this dish (which are probably the only ones you can get in winter) as they defrost instantly and have great colour.

Ingredients

500 g linguine (see BASICS)
100 g frozen peas
800

Europe
France
Main course
Starter
Gluten-free
Winter
Mediterranean

Method

To make the sauce, use a very large frying pan, big enough to later hold all the pasta (if you don’t have a large enough pan, use a big salad bowl to toss). Heat the pan and throw in the bacon, without adding any fat. Do not pour off any of the bacon fat while cooking. When the bacon browns slightly, deglaze with the balsamic vinegar, cream and frozen peas. Bring to the boil, then remove