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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!
Ingredients:
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...