Recipe: Linguine with savoy cabbage and bacon

This recipe is perfect for spring! You could add a handful of fresh peas or steamed asparagus to it as well.

Serves 2

6 rashers streaky smoked bacon

half a savoy cabbage, thinly shredded

1 large onion

80ml single cream

200g linguine

Heat a large frying pan and add the bacon and onion. Fry until the bacon is crisp and the onion has softened. Add the cabbage and stir well. Set a large pan of salted water to boil. Stir fry over a medium heat for 15-20 mins until the harder stalks of the cabbage have softened slightly. Stir in the cream and season with salt and pepper. Cook the linguine according to instructions and drain. Stir this into the cabbage mixture and serve.