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Prep 10 mins
Cook 20 mins
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.
- 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.
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.
We found this just okay. My family loves Italian dishes but for some reason this one seemed too exotic as my husband explained. I couldn't quite put my finger on it either other than to say it just wasn't our taste preference.
A great presentation along with green salad and garlic toast. I used a full pound of bacon, 6 garlic cloves and crushed pepper and Tabasco to jazz up the sauce before adding to linquine. Used an 8 oz. bag of grated mozarella/provolone mix and freshly grated Parmesan Ragiano(well worth the extra cost). Recipe fed 8 people and they ALL loved it. Easy and delicious. I will definitely serve this again.