Creamy Linguine With Bacon & Cavolo Nero
Yield: 4
  • 400g linguine
  • olive oil
  • 6 slices back bacon, chopped into bite size pieces
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 100g cavolo nero, hard stalks removed, and roughly chopped
  • 10g fresh sage, roughly chopped
  • 200g crème fraîche
  • 40g parmesan, grated
  • salt & freshly ground black pepper
  1. Cook the linguine in a pan of boiling, salted water for around 10 minutes, until tender.
  2. Meanwhile, heat some olive oil in a large frying pan, and cook the bacon for a couple of minutes. Add the shallots and garlic cloves, and when cooked, add the cavolo nero and sage.
  3. Drain the cooked pasta, reserving some of the cooking water, and add the pasta to the pan with the bacon mixture. Add the crème fraîche, and some of the reserved water, and toss together. Add the grated parmesan, and season with salt and pepper to taste.
Recipe by The Purple Pumpkin Blog at