Onion and Bacon Linguine

Pasta dishes don’t get much simpler to make—or tastier to eat—than this one from Chef Santo Bruno.



During a visit to Mama Maria Italian Restaurant in Milford, Delaware, Chef Bruno (second from right) made some new friends, including Brian Knuetson, Franco La Ragione and Salvatore La Ragione.

 

I recently attended the North American Food Equipment Manufacturers (NAFEM) Show in Orlando, Florida. It was a very successful and busy show. Once I returned to my office, I had to catch up on a lot of work and take many phone calls—but, between calls, I kept thinking about lunch. Some people might run off to McDonald’s, but I’m not like some people. I wanted to make my own lunch. I saw that I had some linguine and decided to make this quick and simple meal that’s full of flavor and easy to make. It was so good that I knew I had to share the recipe with my readers. Try it out for yourself and let me know what you think. Mangia!

 

Ingredients:

4 tbsp. olive oil

1 c. lean bacon, trimmed to the size of matchsticks

2 small onions, finely chopped

1 c. dry white wine

2 lb. fresh tomatoes, chopped

½ tsp. thyme leaves

2½ lb. linguine

Salt and pepper to taste

Parmesan cheese, for serving

 

Directions:

In a medium-size frying pan, heat the oil and add the bacon and chopped onions. Cook over low to moderate heat for about 8 to 10 minutes, until the onions turn golden-brown and the bacon has rendered the fat and started to brown as well. Fill a large pan with water and salt and bring it to a boil. Throw in the linguine and cook until al dente. Add the wine to the bacon and onions and turn up the heat, cooking until the liquid boils. Add the tomatoes, thyme, salt and pepper. Cover and cook over medium heat for 10 to 15 minutes. Toss in the pasta, mix together, season to taste and serve with Parmesan cheese.  

 

SaveSave

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

SmartMarket: Pizza Possibilities With Ardent Mills

Make the most out of your dough recipe with a range of Ardent Mills flours, from gluten-free to Italian-style 00.

Idea Zone: Is Your POS System Optimized for Your Pizzeria?

Revel Pizza Solution partners with Apple to bring owners the best in secure, easy-to-use POS systems

Using Video to Draw in Customers is Key to Staying Relevant in the Coming Years

Learn four easy ways you can employ video to effectively attract attention and connect with customers.

PMQ Takes A Tour Through the Museum of Pizza Pop-Up Exhibition in New York

Pizza pop culture invades New York City with a limited-time pop-up, The Museum of Pizza, giving visitors a host of Instagrammable experiences.

Is Your Sauce The Boss? Tips on Successful Sauces

From marinara and pesto to nacho cheese and gravy, pizza insiders share the secrets behind their most successful sauces.

Quad Cities-Style Pizza: Tinkering With Tradition

Quad Cities pizzerias are an eclectic mix of traditionalists and tinkerers who crave change.

Experience Hog Heaven With This BBQ Pork Pizza by Marzetti Foodservice

Marzetti's range of sauces will add a delightful kick to any recipe.

The Benefits of Building Your Own Oven From Scratch

United States Pizza Team veteran Jason Samosky guides us through the ins and outs of building your own wood-fired oven.

Chef's Corner | Pete Blohme Tricks Out a Tasty Treat With Beignets

Serving up beignets, paninis and patriotism in Alabama’s French Quarter, Panini Pete’s fries up a taste of Southern hospitality with these delightful sugar-dusted puffs.

Should You Hire An Interior Designer? The Think Tank Has Some Advice

Think Tankers discuss the ins and outs of hiring a design expert to spruce up their spaces.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags