Well now who doesn’t just love pasta? And bacon?
This recipe is one that I learned a long time ago from a Pampered Chef cookbook but for me there were simply way too many gadgets “required” to make the dish, and a few to many unnecessary steps involved (which required you of course to buy more of their products).
I decided to take this dish to a new level with less steps, less gadgets and the same tasty results – all in one pot pasta form!!!
Bacon Linguini & Tomato TossPrint This
- 12 slices bacon, divided
- 4 cups chicken broth
- 2 cans (14.5 oz each) Italian-style diced tomatoes
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 16 oz uncooked linguini pasta
- 1/4 tsp salt
- 1 cup loosely packed fresh parsley, divided
- 4 oz cream cheese
- 1 oz Parmesan cheese, grated
- 1 container (1 pint) grape tomatoes, halved
- Cilantro, finely chopped
- Slice bacon crosswise into 1/4-in. strips. Place into large sauté pan; cook over medium-high heat 8-9 minutes or until crisp. Remove bacon from pan; drain on paper towels. Drain pan, leaving 1 tbsp drippings in the pan.
- While the bacon is cooking, finely chop onion and mince garlic.
- Return sauté pan to heat, add garlic and cook 10 to 20 seconds until fragrant. Add onion and cook an additional 2 to 3 minutes r until onion is tender. Carefully add broth, diced tomatoes, pasta, half of the bacon and salt. Simmer, covered, 9-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.
- Chop parsley; reserve 1 tbsp for garnish. Cut cream cheese into cubes. Grate Parmesan cheese. Cut grape tomatoes in half.
- Remove sauté pan from heat. Stir in parsley (except what is reserved for garnish), cream cheese and grape tomatoes. Let stand, covered, 5 minutes or until pasta is tender and sauce is thickened.
- Serve with remaining bacon, Parmesan cheese and reserved parsley.