Linguine With Bacon, Sun-Dried Tomatoes And Cream
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
45
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Olive Oil2 large
Shallot (chopped)1 cup
Whipping Cream450 g
Linguine1
Salt2 tbsps
Pine Nut (toasted)Directions:
1
Heat oil in heavy large skillet over medium heat
2
Add bacon and cook until fat is rendered and bacon begins to color, about 6 minutes
3
Drain off fat
4
Add shallots and stir 1 minute
5
Add cream and bring to boil
6
Turn off heat and add sun-dried tomatoes
7
Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
8
Drain well
9
Return linguine to pot
10
Add sauce and 1/4 cup Romano and stir to coat
11
Season with salt and pepper
12
Divide between plates
13
Sprinkle with nuts and parsley
14
Serve, passing additional Romano separately
15
Heat oil in heavy large skillet over medium heat
16
Add bacon and cook until fat is rendered and bacon begins to color, about 6 minutes
17
Drain off fat
18
Add shallots and stir 1 minute
19
Add cream and bring to boil
20
Turn off heat and add sun-dried tomatoes
21
Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
22
Drain well
23
Return linguine to pot
24
Add sauce and 1/4 cup Romano and stir to coat
25
Season with salt and pepper
26
Divide between plates
27
Sprinkle with nuts and parsley
28
Serve, passing additional Romano separately