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One portion of sage, bacon and parsnip linguine on a plate

Sage, bacon & parsnip linguine

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Plenty of parsnips leftover from Christmas? Rustle up this easy parsnip, sage and bacon linguine for a comforting supper on cold winter nights

Nutrition: Per serving
NutrientUnit
kcal742
fat37g
saturates14g
carbs69g
sugars10g
fibre12g
protein24g
salt1.8g
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Ingredients

  • 2 tbsp olive oil, plus an extra drizzle (optional)
  • 1 tbsp butter
  • small bunch of sage, leaves picked
  • 2 tbsp capers, drained and rinsed
  • 50g smoked bacon or pancetta, cut into thin strips
  • 300g parsnips, peeled and cut into 6cm-long pieces, about 2mm thick
  • 180g linguine
  • 30ml dry sherry
  • squeeze of lemon juice
  • grating of nutmeg
  • 2 tbsp grated parmesan, plus extra to serve
  • 1 tbsp crème fraîche
  • ½ orange, zested (optional)

Method

  • STEP 1

    Heat the oil and butter in a frying pan over a medium heat, until the butter has melted and is sizzling, then fry the sage for a minute or so until darkened and slightly translucent. Transfer to a sheet of kitchen paper using a slotted spoon. Set aside.

  • STEP 2

    Fry the capers in the pan for 1-2 mins until puffed and crisp – be careful as they may spit. Transfer to the kitchen paper with the sage using a slotted spoon.

  • STEP 3

    Add the bacon or pancetta to the pan with a drizzle of oil, if the pan is dry. Fry until the fat has been rendered out and the bacon is just starting to colour. Add the parsnips and fry for about 5 mins until softened and turning golden at the edges.

  • STEP 4

    Cook the linguine in a pan of boiling water following pack instructions, or for about 8-9 mins, until just cooked.

  • STEP 5

    Meanwhile, pour the sherry over the parsnips and bacon, and simmer until the alcohol has almost entirely evaporated. Season with salt and a squeeze of lemon juice – only a few drops, so as not to overpower the dish. Season with a good grating of nutmeg, then stir in the parmesan. Add a ladleful of the pasta water to the pan and stir until you have a creamy sauce. Drain the pasta and set aside.

  • STEP 6

    Stir the crème fraîche into the sauce and simmer until slightly reduced. Add the fried capers, sage and the linguine, then toss to combine. Heat everything together for 1-2 mins, then remove from the heat, season well with black pepper, and divide between plates. Top with extra parmesan and a grating of orange zest, if you like.

Goes well with

Recipe from Good Food magazine, Christmas 2020

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A star rating of 5 out of 5.4 ratings
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