Recipe information
Yield
2 servings; can be doubled or tripled
Ingredients
1 tablespoon olive oil
4 bacon slices, chopped
2 large shallots, chopped
1/2 cup whipping cream
1/4 cup sliced drained oil-packed sun-dried tomatoes
1/2 pound linguine
1/4 cup freshly grated Romano or Parmesan cheese
Salt and freshly ground pepper
2 tablespoons pine nuts, toasted
Minced fresh Italian parsley
Additional freshly grated Romano or Parmesan cheese
Preparation
Step 1
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.
Step 2
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.
