Bacon, tomato, spinach & ricotta linguine recipe

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10 min

A great weekday family meal, it only takes a few minutes to make. You can use other pasta if you don’t have linguine.


  • 12 rashers of lean Wiltshire cure smoked back bacon
  • 200-250g (8-10oz) linguine
  • 30ml (2tbsp) olive oil
  • 2 red onions
  • 5 sundried tomatoes
  • 200g (8oz) ricotta cheese
  • 100g (4oz) fresh spinach


  • Cook the linguine in a pan of boiling water as per pack instructions.

  • Meanwhile, put the olive oil into a pan, add thinly-sliced red onion, roughly chopped bacon and lightly cook.

  • Add the roughly chopped sundried tomatoes and ricotta cheese. Lightly heat and blend together. Add the spinach leaves and stir through.

  • Combine this with the freshly-drained pasta then serve straight away scattered with black pepper, torn basil, chunks of crusty bread and a tomato and basil salad.

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(75 ratings)
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