Linguine with Bacon, Sun-Dried Tomatoes and Cream

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Linguine with Bacon, Sun-Dried Tomatoes and Cream Ingredients

1 tb Olive oil	1/4 c Freshly grated Romano or
4 Bacon slices; chopped	Salt and freshly ground
2 lg Shallots; chopped	2 tb Pine nuts; toasted
1/2 c Whipping cream	Minced fresh Italian parsley
1/4 c Sliced drained oil-packed	Additional freshly grated
1/2 lb Linguine

Instructions for Linguine with Bacon, Sun-Dried Tomatoes and Cream

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 App?tit March 1990 Posted to recipelu-digest by Sandy on Feb 23, 1998

Main Ingredient: TomatoesCuisine: Uncategorized

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