Peppered Bacon and Tomato Linguine Recipe - Allrecipes.com
Peppered Bacon and Tomato Linguine Recipe
  • READY IN 30 mins

Peppered Bacon and Tomato Linguine

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"Quick and delicious!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
  2. Saute green onion and garlic in bacon drippings over medium heat for one minute. Stir in tomatoes, basil, salt and ground black pepper; simmer for 5 minutes.
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. Toss hot pasta with sauce and sprinkle with Parmesan cheese.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2007

I just made this the other day when I was looking for new ways to serve pasta. I am not surprised to find it featured in the daily recipe emailing. I used lower sodium bacon (the only thing we ever have), three fresh tomatoes and a small yellow onion (again because this is what I had on hand). I omitted the added salt and poured off the extra grease and added a bit of extra pepper. As I found the sauce a bit dry for our tastes, I did about 1/4 cup of no-sodium chicken broth and simmered. I added the bacon, parmesan cheese and some parsley to the pan just before serving and sprinkled a handful of crumbled fresh mozzarella on top on the plates. Very tasty and well received by my husband, college age daughter and her friend. I gave it five stars because, although I did not follow the recipe as written, this is an excellent "idea" recipe to enjoy and be creative. I will make this again. Next time, I am thinking I might try the sauce with the cream mentioned by another reviewer, instead of the chicken broth. I am thinking that another time I might vary by adding grilled chicken pieces. Thank you for the versatile recipe.

 
Most Helpful Critical Review
Apr 03, 2011

This was okay... I tripled the sauce which was fine (not too much sauce) but didn't triple the pasta or the bacon. Thing is, the bacon kind of got lost in in the sauce and yes, it did get soggy. I probably won't make this again ... but if I did I'd definitely hold off putting the bacon in the sauce and instead let everyone sprinkle it on their individual plates. That way you'd actually taste the bacon, and it wouldn't be so soggy.

 
Feb 23, 2008

If I could give this 10 Stars, I would! My kids who don't care for tomatoes, absolutely loved this recipe! My husband said it was restaurant quality....music to a cooks ears!! Per other reviews, I doubled the tomatoes(I used diced tomatoes seasoned with basil, garlic & oregano) added a 14 oz can of chicken broth and added 1 cup of 1/2 & 1/2. I wanted to serve this as a main dish, so I diced and sauteed 2 boneless, skinless chicken breasts. I set aside and sauteed yellow onion, diced red bell pepper and garlic in a portion of the bacon grease. I added the tomatoes & chicken broth, and simmered for 10 minutes, then added the 1/2 & 1/2 and 12 oz angel hair pasta. I served topped with bacon, chicken and fresh grated parmesan cheese. This is recipe is a keeper! Thanks for sharing.

 
Oct 13, 2007

this was very delicious and i find myself making it often -- here is a piece of advice.. It is also wonderful cold - i made it and took it to my family reunion this summer and before it had time to heat up in the sterno pan it was GONE. I got some before it was gone and it was slightlt cold and it was DELICIOUS - so try it..

 
Oct 24, 2007

Pretty tasty, but I find that it works best to double all the ingredients, except the pasta -- use about 3/4 lb. of linguine. Also leave out the salt -- the bacon makes it salty enough. Use just a little of the bacon drippings to saute the onion and garlic. Finally, toss in the bacon and cheese just before serving.

 
Nov 13, 2007

Good recipe, with some changes. I prefer using yellow onion to the green, and chop up an entire cup. Also use 1 cup chopped fresh basil. It is a bit light on the tomatoes, but instead of adding more, try whisking in 1/2 cup heavy cream for a deliciously smooth Parma Rosa type of sauce. I don't feel this recipe needs any salt at all. Thank you!

 
Jul 19, 2007

This was delicious, although I only gave it 4 stars due to the fact that the way the recipe is written, you really don't end up with ANY sauce. I had to double up on the sauce ingredients (with lots of extra garlic) and I even cut back on the pasta. Will definitely make again though. Oh I also used only a small amount of the bacon drippings, NO WAY you need all of that to saute. And I was also a little upset as there is no directions on WHAT TO DO WITH THE BACON. Is it supposed to be incorporated in the pasta/sauce or sprinkled on top with the cheese? Well anways......mine turned out delish....hope yours does too.

 
Feb 10, 2011

This is a delicious, quick and easy recipe that won my boyfriend's heart over!

 

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Nutrition

  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 57.5 g
  • 19%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 16.2 g
  • 32%
  • Sodium
  • 821 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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