Linguine with Red Turnip and Smoked Bacon

piatto di linguine con rapa rossa e pancetta affumicata



Cut the bacon into strips and put them in a large frying pan without oil over a low heat until they become slightly crispy.
Meanwhile cut the beetroot into small cubes and finely chop the shallots.
As soon as the bacon is ready add a generous splash of olive oil to the pan and, when it is hot, add the shallots and beetroot.
Cook for a few minutes over a low heat.

Meanwhile cook the linguine in boiling salted water for 3 minutes, then drain them setting aside a cup of the cooking water.
Pour the linguine into the frying pan, season with pepper and add a little cooking water if necessary. Toss and stir all the ingredients together until the linguine take on a nice pink color.

Serve immediately with some freshly ground pepper if needed and enjoy!

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