Best Linguine With Bacon Sun Dried Tomatoes And Cream Recipes

BACON SUN DRIED TOMATO PASTA WITH SPINACH AND CREAM

Steps:

• Unless you have quick cooking pasta, set your pasta to cook while you make the sauce. Once it has cooked, drain but reserve the pasta water and cover the pasta to keep warm.
• If using sun dried tomatoes that are not in oil, soak them in boiling water while you cook everything else then drain and slice (if in oil, skip soaking and just slice).
• Cut the bacon into relatively thin slices. Warm a pan over a medium-heat and add the bacon, stirring now and then to avoid it sticking too much until it starts to release some fat.
• While it's cooking, dice the onion and garlic relatively finely (or you can prep everything ahead, if you prefer). Roughly chop the spinach.
• Add the onion and garlic to the bacon once it is just starting to brown, and cooking, stirring now and then, so that the onion and garlic soften.
• Once the onion has softened, another 5 min or so, add the cream and warm to a gentle simmer. Add the little bit of pasta water, the sliced sun dried tomatoes and spinach.
• Cook for another 2-3 minutes, stirring regularly, until the spinach wilts down in the sauce. Add the pasta and stir through well so the pasta is well covered with the sauce. Add a little more pasta water if needed.
• Serve, topped with some freshly grated parmesan (Note you can also mix a little into the sauce, if you like).

PASTA WITH SUN DRIED TOMATOES, BACON, CREAM AND OTHER STUFF

Steps:

• Cook pasta in heavily salted water to al dente according to package directions. Drain and drizzle with a bit of olive oil and set aside.
• Using the same pot as you did for the pasta (so you only have to wash one pot!), cook bacon over medium-high heat until crisp (approximately 5-7 minutes). Remove with a slotted spoon and drain on a paper towel. Set aside.
• Reduce heat to medium and add shallots to the remaining bacon grease and cook until soft. Add sun dried tomatoes, olives, red pepper flakes, and pepper. Cook another minute, stirring constantly. Add chicken broth and bring to a low simmer. Add spinach and stir until well coated. Cover and let the spinach wilt for a couple of minutes. Stir thoroughly. Add cream and heat through for a couple more minutes. Add cooked pasta and bacon and stir until combined and heated through (2 more minutes). Serve in large bowls and dig in!

BACON-TOMATO LINGUINE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
• Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
• Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
• Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.

LINGUINE WITH BACON, SUN-DRIED TOMATOES AND CREAM

Steps:

• 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.

SUN-DRIED TOMATO LINGUINE

Steps:

• In a 6-qt. stockpot, cook linguine according to package directions for al dente. Drain, reserving 1/2 cup pasta water; return linguine to pot., Meanwhile, drain tomatoes, reserving 2 tablespoons oil. In a small microwave-safe bowl, combine garlic and reserved oil; microwave on high 45 seconds. Stir in drained tomatoes and lemon juice., Add tomato mixture to linguine. Toss with parsley, cheeses and enough pasta water to moisten.

CREAMY SPINACH, BACON AND SUN-DRIED TOMATO SAUCE FOR PASTA

Steps:

• Heat the oil in a large frypan and fry the onion, garlic and bacon over medium heat for about 10 minutes.
• Add the white wine, cream, spinach and black pepper and bring to a gentle boil; reduce the heat and cook for a couple of minutes.
• Add the sundried tomatoes and parmesan cheese, stir through and serve with the cooked pasta of your choice, with the toasted pinenuts over the top.
• Serve with extra parmesan if you wish.

LINGUINE WITH BACON, SUN-DRIED TOMATOES AND CREAM

Steps:

• Heat oil in a heavy 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 a boil.
• Turn off heat and add tomatoes.
• Cook linguine in large pot of boiling salted water.
• Drain.
• Return linguine to pot, add sauce and 1/4 cup cheese and stir to coat.
• Season with salt and pepper.
• Divide between plates.
• Sprinkle with pine nuts and parsley.
• Serve, passing additional cheese separately.