I LOVE this recipe. It says serves 6 – I would say it serves 4/5 but then we probably all have far too big portions! The only extra comment i would make is I have to simmer for 10-12 mins at the end as the lovely Dave likes it really creamy rather than too much sauce.
12 rashers rindless smoked streaky bacon (about 200 g in total), divided
1 tablespoon plus 2 teaspoons olive oil, divided
2 clove garlic, pressed
1 litre hot chicken stock
2 cans (400 g each) chopped tomatoes in rich tomato juice
1 teaspoon dried Italian herb seasoning
350 g dried linguine
25 g Parmigiano Reggiano cheese
200 g baby plum or cherry tomatoes
100 g full fat soft cheese
4 tablespoons finely chopped fresh flat-leaf parsley, divided
Freshly ground black pepper, to taste
Cut bacon widthways into 6-mm strips on Large Grooved Cutting Board using Santoku Knife. Measure 2 teaspoons olive oil into Stainless 30-cm Skillet and add bacon; cook over medium heat 7–8 minutes or until bacon is crisp, stirring frequently. Remove Skillet from heat. Remove bacon from Skillet using Slotted Spoon; drain on kitchen paper and set aside.
On clean cutting board, finely chop onion using Food Chopper. Return Skillet to medium heat; add remaining 1 tablespoon oil, the onion and garlic pressed with Garlic Press. Cook 1–2 minutes or until onion is tender, stirring occasionally. Add stock, canned tomatoes, dried herbs and half of the bacon; bring to the boil. Add linguine; bring sauce back to the boil, stirring occasionally to prevent pasta from sticking. Cover Skillet; reduce heat and simmer 7–8 minutes or until pasta is just tender, stirring occasionally.
Meanwhile, grate Parmigiano Reggiano cheese using Rotary Grater; set aside. Cut tomatoes in half using Chef’s Knife. Remove Skillet from heat. Add soft cheese, tomatoes and 3 tablespoons of the parsley to pasta mixture; stir and combine ingredients using Chef’s Tongs until soft cheese has completely melted. Cover Skillet; let stand 5 minutes or until pasta is tender and sauce has thickened. Season with black pepper. Serve sprinkled with remaining bacon, remaining chopped parsley and the grated cheese. Serve with a crisp green salad, if desired.
Yield: Serves 6
Per serving: Energy 1261kJ/303kcal; Protein 12.5g; Carbohydrate 21.2g; Sugars 5.8g; Fat 19.2g; Saturated Fat 7.8g; Fibre 2.3g; Salt 1.4g
Cook’s Tip: The smoked bacon can be substituted with unsmoked streaky bacon, if desired.
If desired, flat-leaf parsley can be substituted with fresh curly parsley or basil.
© null The Pampered Chef used under license.