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 for it... you know you want to!
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
1- Set stove to a medium-high setting,
3- 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.
2- Pour 2 Tbsp olive oil in empty skillet, lower heat to medium
3- Mix in the peppers and mushrooms; cook them until tender
4- 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.
5- Mix in the wine (1 cup) and stir over heat until smooth.
6- Simmer the sauce to let it reduce down until it has desired thickness.
7- Put strained pasta back in pasta cooking pan.
8- Drop half the cooked bacon with the pasta; toss.
9- Pour the rosa sauce over the pasta.
10- Serve; use the other half of the bacon to garnish each plate; sprinkle some dried parsley on top of the pasta.
11- Allow your guests to put their own mozzarella cheese on top.