About this recipe:This pasta dish is full of flavour and is deliciously rich. Linguine is topped with a creamy cheese sauce with bacon and prawns, then garnished with toasted pine nuts. Perfect with a side salad.
340g dry linguine pasta
2 tablespoons olive oil
3 cloves garlic, finely chopped
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
3 plum tomatoes, seeded and chopped
50g spring onions, chopped
250ml single cream
4 tablespoons freshly grated Parmesan cheese
4 tablespoons grated Monterey Jack cheese
450g cooked prawns
4 tablespoons toasted pine nuts
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Method Prep:20min › Cook:20min › Ready in:40min
Bring a large saucepan of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
Place bacon in a large, deep frying pan. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Heat olive oil in a large frying pan over medium heat. Saute garlic, basil and oregano in oil for 1 minute. Stir in tomatoes and spring onions and saute for 3 minutes. Add bacon, single cream, Parmesan cheese and Monterey Jack cheese. Cook until cheese is just melted. Stir in prawns and cook until heated through, about 2 minutes.
Serve sauce over pasta and sprinkle with pine nuts.