Linguine with Bacon, Sun-Dried Tomatoes and Cream |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is ever so delicious! Ingredients:
1 tablespoon olive oil |
4 bacon, slices chopped |
2 large shallots, chopped |
1/2 cup whipping cream |
1/4 cup sun-dried tomato packed in oil, drained & sliced |
1/2 lb linguine (i use gluten-free) |
1/4 cup grated parmigiano-reggiano cheese |
2 tablespoons pine nuts, toasted |
fresh italian parsley, minced |
additional grated parmesan cheese |
Directions:
1. Heat oil in a heavy 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 a boil.
6. Turn off heat and add tomatoes.
7. Cook linguine in large pot of boiling salted water.
8. Drain.
9. Return linguine to pot, add sauce and 1/4 cup cheese and stir to coat.
10. Season with salt and pepper.
11. Divide between plates.
12. Sprinkle with pine nuts and parsley.
13. Serve, passing additional cheese separately.
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