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Categories:
olive oil bacon shallots whipping cream tomatoes linguine freshly grated Romano salt pine nuts fresh Italian parsley Parmesan cheese
Viewed: 88 - Published at: 7 years agoIngredients
- 1 tablespoon olive oil
- 4 bacon slices, chopped
- 2 large shallots, chopped
- 1/2 cup whipping cream
- 1/4 cup sliced drained oil-packed sun-dried tomatoes
- 1/2 pound linguine
- 1/4 cup freshly grated Romano or Parmesan cheese
- Salt and freshly ground pepper
- 2 tablespoons pine nuts, toasted
- Minced fresh Italian parsley
- Additional freshly grated Romano or Parmesan cheese
Method
- Heat oil in heavy large skillet over medium heat.
- Add bacon and cook until fat is rendered and bacon begins to color, about 6 minutes.
- Drain off fat.
- Add shallots and stir 1 minute.
- Add cream and bring to boil.
- Turn off heat and add sun-dried tomatoes.
- Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Drain well.
- Return linguine to pot.
- Add sauce and 1/4 cup Romano and stir to coat.
- Season with salt and pepper.
- Divide between plates.
- Sprinkle with nuts and parsley.
- Serve, passing additional Romano separately.
