6 Rashers of Back Bacon, roughly chopped
15ml Olive Oil
1 Red Onion, thinly sliced
4 Sundried Tomatoes, roughly chopped
100g Ricotta Cheese
50g Spinach Leaves
Cook the linguine according to pack instructions. Meanwhile, heat the olive oil in a pan and add the chopped onion, bacon and cook lightly.
Add the tomatoes and ricotta and lightly heat while blending together. Add the spinach and stir through. Mix with the cooked linguine and serve immediately with freshly ground black pepper, torn basil and chunks of crusty bread.
Source: Love Bacon website
Cut from the loin and dry-cured by our butchers, this traditional unsmoked bacon has a distinctive pork flavour. Match with our butchers' Pork...