Bacon, Spinach and Ricotta Linguine


6 Rashers of Back Bacon, roughly chopped

200g Linguine

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

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Soil Association
2015 Taste of the West Award
Food and Drink Devon
Great Taste

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The Well Hung Meat Company

Ellacott, Bratton Clovelly,
Okehampton, Devon, EX20 4LB
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