NYC´s Pasta, Bacon, Sundried Tomatoes & Cream

 

 

 

 

 

 

 

 

                                      

 

 

 

 

 

 

 

Photo Courtesy: Ennio and Michael

Greenwich Village - NYC.  

 

 

This recipe hails from a lovely Italian Ristorante in Greenwich Village, NYC, called Ennio and Michael.

 

LINGUINI WITH BACON, SUN DRIED TOMATOES, SHALLOT & CREAM ...

 

1 tblsp. Evoo

4 slices of bacon or pancetta

2 large shallots or 4 small minced finely

1/2 cup cream

1/4 cup drained from olive oil ( olive oil packed), Sundried tomatoes in jar ( mince )

1/2 lb. Linguini or similar ribbon type spaghetti family pasta

Reggiano Parmesano Cheese 1/4 cup grated freshly

salt and freshly ground pepper

2 tblps pine nuts or almonds or macademia or walnuts toasted

2 Tblsps. Minced fresh parsley

Extra cheese

*** OPTIONAL: Spinach or Arugula Leaves and can be prepared with Cherry Tomatoes instead of sundried tomatoes. For a touch of the sea & the mountain, one can add grilled a few medium sized shrimp. The recipe is quite versatile to one´s individual palate.

 

1) heat some Olive Oil in large skillet over medium heat and sauté bacon or pancetta in viruta strips

2) sauté until the fat is rendered and bacon turns golden about 5 mins.

3) drain the oil

4) add shallots and stir for 1 minute

5) add the cream and let boil and then, remove from the heat and add the sun dried tomatoes minced and meanwhile prepare the linguini according to instructions

6) drain pasta thoroughly and add the sauce to the pasta pot with the Reggiano Parmesano and stir to coat

7) season to taste and divide amongst the bowls with toasted nuts and parsley, freshly ground pepper and top with extra cheese

 

SERVE WITH CRUSTY BREAD AND A LAMBRUSCO OR PROSECCO OR DRY ITALIAN WHITE WINE.

 

Enjoy,

Margi.

 

Thanks so much and I totally agree. It is such a wonderful dish and versatile.

 

All my best, Have a lovely Colombus Day Wkend,

Margi.