Ingredients:
1 tablespoon olive oil
4 bacon, slices chopped
2 large shallots, chopped
1/2 cup whipping cream
1/4 cup sun-dried tomatoes packed in oil, drained & sliced
1/2 lb linguine ( I use gluten-free)
1/4 cup grated parmigiano-reggiano cheese
2 tablespoons pine nuts, toasted
fresh Italian parsley, minced
additional grated parmesan cheese
Directions:
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.
Servings: 2
Time preparation: 10 min.
Time total: 30 min.