Servings: 1
Ingredients
- 1 Tbsp. extra virgin olive oil
- 4 x bacon slices minced
- 2 lrg shallots minced
- 1/2 c. whipping cream
- 1/4 c. sliced liquid removed oil-packed sun-dry tomatoes
- 1/2 lb linguine
- 1/4 c. freshly grated Romano or possibly Parmesan cheese Salt and freshly grnd pepper
- 2 Tbsp. pine nuts toasted Chopped fresh Italian parsley Additional freshly grated Romano or possibly Parmesan cheese
Directions
- Heat oil in heavy large skillet over medium heat. Add in bacon and cook till fat is rendered and bacon begins to color, about 6 min. Drain off fat. Add in shallots and stir 1 minute. Add in cream and bring to boil.
- Turn off heat and add in sun-dry tomatoes.
- Meanwhile, cook linguine in large pot of boiling salted water till just tender but still hard to bite, stirring occasionally. Drain well. Return
- linguine to pot. Add in sauce and 1/4 c. Romano and stir to coat. Season with salt and pepper. Divide between plates. Sprinkle with nuts and parsley. Serve, passing additional Romano separately.
- 2 servings; can be doubled or possibly tripled.
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