Recipe - Linguine With Bacon Sun-Dried Tomatoes And Cream

1 tablespoon Olive oil
4 Bacon slices; chopped
2 lg Shallots; chopped
One half cup Whipping cream
One fourth cup Sliced drained oilpacked
sundried tomatoes
One half pound Linguine
One fourth cup Freshly grated Romano or
Parmesan cheese
Salt and freshly ground
pepper
2 tablespoon Pine nuts; toasted
Minced fresh Italian parsley
Additional freshly grated
Romano or Parmesan cheese

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 sundried 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 One fourth 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 recipeludigest by Sandy sandysno@pctech.net on Feb 23, 1998