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Linguine Parma Rosa

Introducing the linguine parma rosa. A linguine sauce that also works quite well with spaghetti. Well actually, this is my version of this italian recipe.  This recipe was indeed a huge success.  Of course with the bacon I would not call it a healthy meal; but certain occasions call for this type of meal, of course... so go ahead and try the linguine Parma Rosa, an Italian classic!

| Yield: 4 servings | Preparation: | Cooking Time: | Total time: | | by:

linguini parma rosa


3 cups marinara sauce (Marinara recipe here, or your
favorite store sauce)
1 cup 15% cream
1/2 cup grated romano cheese
1/2 cup grated mozzarella cheese
Extra virgin olive oil
1 cup white wine
2 pounds bacon or pancetta chopped to small bits
1 yellow or red pepper, chopped
1 pound (500 g) linguine pasta
package of white mushrooms, chopped

Cooking instructions:

1- Set stove to a medium-high heat setting,

2- In a deep sauce skillet, cook the bacon until done;  you
    shoudn't need any oil in the pan at this point;
    Discard all bacon fat once the bacon is cooked. Reserve
    the bacon in a separate bowl.

3- Pour 2 Tbsp olive oil in empty skillet, lower heat to medium

4- Mix in the peppers and mushrooms; cook them until tender

5- Pour in the marinara sauce, the cream and 1/4 cup parmesan cheese.
    Heat up on medium heat until cheese is melted, stirring to avoid sticking.

6- Mix in the wine (1 cup) and stir over heat until smooth.

7- Simmer the sauce to let it reduce down until it has desired thickness.

8- Put strained pasta back in pasta cooking pan.

9- Put in half the cooked bacon with the pasta; toss.

10- Pour the rosa sauce over the pasta.

11- Serve your Linguine Parma Rosa; use the other half of the bacon to garnish each plate; sprinkle some dried parsley over the pasta.

Allow your guests to put their own grated mozzarella cheese on their pasta...

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