Linguine Tossed with Streaky Bacon, Peas and Balsamic Vinegar Cream

Preparation info
  • Serves


    (starter portions – double the ingredients if serving as a main course)
    • Difficulty


Appears in

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.


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


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