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Linguine With Bacon, Sun-dried Tomatoes And Cream

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CATEGORY CUISINE TAG YIELD
Dairy, Grains Italian 1 Servings

INGREDIENTS

1 T Olive oil
4 Bacon slices, chopped
2 Shallots, chopped
1/2 c Whipping cream
1/4 c Sliced drained oil-packed
sun-dried tomatoes
1/2 lb Linguine
1/4 c Freshly grated Romano or
Parmesan cheese
Salt and freshly ground
pepper
2 T Pine nuts, toasted
Minced fresh Italian parsley
Additional freshly grated
Romano or Parmesan cheese

INSTRUCTIONS

1998    
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.  2 servings; can
be doubled or tripled  Bon Appétit March 1990  Posted to
recipelu-digest by Sandy <sandysno@pctech.net> on Feb 23,

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