| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 4 |
|
Bacon slices; chopped |
| 2 |
lg |
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 |
tb |
Pine nuts; toasted |
|
|
Minced fresh Italian parsley |
|
|
Additional freshly grated Romano or Parmesan cheese |
INSTRUCTIONS
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, 1998
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