|1||butternut — small|
|125 g||bacon — streaky, diced|
|15 ml||fresh chillies — 573|
|8||fresh sage — leaves|
|1||garlic — cloves, crushed|
|100 g||blue cheese — creamy|
|salt and freshly ground black pepper|
|parmesan — shavings|
|olive oil — for drizzling|
Fry the bacon in a large heavy based frying pan until crispy. Remove and set aside.
Add the butter and olive oil to the pan and fry the sage leaves until crispy. Remove and set aside.
Add the garlic and saute for 2 seconds then pour in the cream and simmer over moderate heat for 10 minutes or until it starts to thicken.
Add the blue cheese and simmer gently while stirring all the while until blue cheese is completely melted and the sauce is reduced and viscous – it should coat the back of a spoon.
Now add the spiralized butternut and using a pair on tongs, toss around in the sauce making sure it gets well coated. Cover with a lid and simmer for no more than 5 minutes, remove lid and simmer a few minutes more until butternut is al dente.
Toss the crispy bacon and sage leaves (keep some aside for garnishing) gently together with the creamy butternut ”linguine”. Season to taste.
Serve immediately sprinkled with extra bits of bacon, sage, Parmesan shavings and a drizzle of olive oil.
If budget allows, add some toasted pine-nuts to this dish for that extra bit of texture and flavour.
For an easy meat-free meal, simply leave out the bacon.