| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound linguine
- Kosher salt
- 4 slices bacon, thinly sliced
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 1/4 teaspoon red pepper flakes
- Freshly ground black pepper
- 1/2 cup heavy cream
- 2 tablespoons finely grated fontina cheese
- 1 lemon, zested
- 4 tablespoons chiffonade basil leaves
Instructions
- Bring a large pot of salted water over medium heat to a boil. Add the linguine and cook until al dente.
- Cook the bacon in a large saucepan, over medium heat, until crisp. Remove the bacon with a slotted spoon to a paper towel lined plate. Add the onions and garlic to the pan and saute until tender, roughly 3 minutes. Stir in the red pepper flakes, season with salt and pepper, to taste, and saute until fragrant. Add the heavy cream and simmer until thick, about 4 minutes, being careful not to burn the mixture. Stir in the cheese and lemon zest.
- Drain the linguine and add to the saucepan. Carefully toss the pasta in the sauce. Add the bacon and season with salt and pepper, to taste. Transfer to a large platter and garnish with basil. Serve immediately while hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 461 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 14 g |
| Cholesterol | 45 mg |
| Sodium | 356 mg |
Reviews
Double the cream, garlic, and fontina cheese!
Great recipe. Fast and easy! I would add more garlic and cream. In addition to the bacon bits I would also include shrimp and spinach. mmmm!
Love this recipe, but did make a few changes based on the comments I read to make the flavors stand out more. I used 4 garlic cloves, omitted the red pepper flakes, instead increased the black pepper seasoning, tad bit more salt, used 1 tbsp oil, 2 tbsp butter instead of bacon drippings, used 1.5 cups of cream for more moisture and used 4 ounces of grated fontina, plus a little extra for topping when plated. I think the key to really getting a flavorful sauce was to let the onion and the garlic meddle a little longer in the oil and butter, until they smelled good to eat on their own, I wouldn’t add the cream and it turned out wonderful!. I added scallops and mushrooms, then plated with extra fontina, basil, and parsley. WILL DEFINITELY DO THIS AGAIN.
Quick easy and tasty. Not to mention hard to mess up, I used Bow Tie pasta as it always hangs on to the suace.
I am not sure about this recipe. I used half and half instead of heavy cream and I think that it turned out okay. However, this did not make nearly enough sauce for an entire pound of pasta! I only had enough sauce for half a pound of pasta and it was still a little dry. I would double or even triple the sauce next time. It wasn’t very creamy, but … that could just be the half and half.
Its a good base recipe but it needed a bit more flavouring. I swapped out the flakes for pimento peppers and I used half of a hot pepper to still get the heat. I added a sprinkle of sugar and some little dried basil leaves. The amount of cream is also not enough for the dish, it definitely dries up on you. All in all with the extra flavouring it tasted GREAT!!! Will definitely by doing this one again!
it was real good. I would only use a 1/8 of the red pepper instead of 1/4. I also had to use a little more heavy cream.
Delicious! I added baby spinach and halved grape tomatoes at the very end and it was spectacular. I had to add some extra cream though…wasn’t enough sauce for 1 lb. of pasta.
Very easy to make and wonderfully delicious. I have made it several times. Twice I had to make a 2nd batch
This was so easy and it came out awesome!! I substituted low fat milk for the cream and put in about a tablespoon of flour to the onions and garlic in the pan to get a nice, rich end result. I also added a bit of chopped chives to the onion and garlic saute. YUMMM!!!