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Linguine with Crispy Bacon and Garlic Cream Cheese Sauce

This quick-as-a-flash pasta is simple and full of flavour. If you don't eat meat, substitute the bacon for juicy portobello mushrooms.



  • 1.

    Cook the pasta in boiling salted water until al dente - check the packet instructions, but it is generally around 12 minutes. Meanwhile, grill the bacon until crisp, then drain on kitchen paper and snip into pieces. In a small pan melt the cream cheese with the cream , stirring until smooth.

  • 2.

    Cook the peas with the pasta for the last 3 minutes, drain pasta and pour over the sauce. Sprinkle with bacon and serve.

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Andrew Graham

Chardonnay, Pinot Gris and Pinot Noir are the best wines to pair with Linguine with Crispy Bacon and Garlic Cream Cheese Sauce.


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