Recipe by soulmatesforever
This recipe is from the Canadian Cheese company. Excellent! I use only 1/3 of a package of linguine cut the cheese in 1/2 and leave the rest of the ingredients the same for a saucy meal for 2.
Top Review by Kepa
REALLY nice. We couldn't get any linguini, so we substituted it with fettucini. I thought the garlic was just the right amount, and you could just taste that bite under the parmeggiano reggiano. Whenever you took a bite of the bacon, though, it really did over power everything else, but that's not necessarily a bad thing, and making sure it was crisp really did provide a nice balance of texture. We just had it on its own, and it was delicious.
- 1⁄4 lb side bacon, cut up
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can plum tomatoes
- 1 -2 tablespoon soy sauce
- 1 teaspoon dried basil leaves
- 1 package linguine
- 1⁄4 cup chopped parsley
- 1 cup diced mozzarella cheese or 1 cup provolone cheese
- 1⁄3 cup grated parmesan cheese
Directions See How It's Made
- Cook bacon in large saucepan over medium-high heat until crisp.
- Drain, reserving 3 tbsp drippings; set bacon aside.
- Return reserved drippings to pan.
- Add onion and garlic and saute over medium-high heat until softened.
- Add and break up tomatoes with their juice, soy sauce and basil.
- Bring to boil, reduce heat and simmer 10 minutes, uncovered.
- Meanwhile, cook linguini, drain and place in large bowl.
- Stir parsley into sauce and add to linguini.
- Toss well to coat.
- Divide pasta among serving bowls.
- Sprinkle each with mozzarella, cooked bacon and tomatos, parmesan and hot pepper flakes to taste.