Linguine with Bacon Sun Dried Tomatoes and Cream
Indulge in the irresistible flavors of Linguine with Bacon, Sun-Dried Tomatoes, and Cream, a rich and comforting pasta dish that's perfect for weeknight dinners or a special occasion. This recipe combines tender, al dente linguine with the smoky savoriness of crispy bacon, the tangy sweetness of sun-dried tomatoes, and a luscious, velvety cream sauce. A touch of garlic and Parmesan cheese adds depth, while fresh parsley provides a burst of color and freshness. Ready in just 30 minutes, this creamy pasta recipe is a deliciously quick and satisfying meal for four. Whether you’re looking for an easy comfort food classic or a crowd-pleaser for your next dinner party, this dish is sure to deliver.
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Recipe Information
Ingredients
- 400 grams Linguine
- 200 grams Bacon (chopped)
- 100 grams Sun-dried tomatoes (chopped)
- 250 ml Heavy cream
- 3 units Garlic cloves (minced)
- 50 grams Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped)
- 4 liters Water (for boiling pasta)
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 teaspoon of salt once boiling.
Cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped bacon to the skillet and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
Lower the heat to medium-low and pour in the heavy cream. Stir well to combine.
Add half of the grated Parmesan cheese and stir until melted and the sauce thickens slightly.
Return the cooked bacon to the skillet, stirring to incorporate.
Add the drained linguine to the skillet, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, gradually add reserved pasta water until it reaches the desired consistency.
Season with freshly ground black pepper to taste and adjust salt if needed.
Divide the linguine into serving plates, sprinkle with the remaining Parmesan cheese and chopped parsley, and serve immediately.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1676 mg | 73% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.8 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 188 mg | 14% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 851 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
