Bacon Linguine in Pink Sauce | Have you fallen in love with Linguine yet? We fall head over heals year after year…after year. Yes, she’s fatter than spaghetti. But she’s thinner than fettuccine. She’s a northwestern girl from the Genoa region of Italy. We like that too. She’s pretty, easy to twirl on the fork and always satisfies our pasta cravings. So what could possibly make her better?! Well, a little bacon couldn’t hurt…
In this recipe, we kick up our linguine with salty bacon, fiery poblanos and briny capers. Then we keep stacking on the flavor jenga with chicken stock, balsamic vinegar and roasted garlic. And it only gets better when we cool it all off with softened cream cheese and mozzarella. Time to indulge.
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- Canola Oil - 1 teaspoon
- Butter - 1 tablespoon
- Linguine - 12 ounces, fresh
- Bacon - ½ cup, lardons
- Cream Cheese - 3 ounces (about ½ cup)
- Mozzarella Cheese - ½ cup, grated
- Chicken Stock - ¼ cup
- Tomato Sauce - 1 ½ cups, store-bought
- White Onion - ¾ cup, small dice
- Poblano - ¼ cup, small dice
- Capers - 2 teaspoons, smashed
- Roasted Garlic - 2 teaspoons
- Balsamic Vinegar - 2 tablespoons
- Dijon - 2 teaspoons
- Parsley - ¼ cup, finely minced
- Sumac - ¼ teaspoon
- Sugar - ⅓ teaspoon
- Pepper - ¼ teaspoon
- Salt - ⅓ teaspoon
- Sauce Pot
- Saute Pan - large
- Cut your bacon strips into lardons - about 1 inch long.
- Then cut up your onion & poblano and smash your capers with the side of your knife.
- Get all your other ingredients together.
- Fill your sauce pot up with 5 inches of water, salt it heavily, and bring it to a boil over high heat.
- Then toss in the linguine, reduce the heat to medium-high and cook the pasta until it’s just al dente - about 3 minutes (or follow your package’s instructions).
- Strain the pasta and toss it back into the empty sauce pot with the butter. Set it aside in a warm place while you cook the sauce.
- Meanwhile, heat the oil in the saute pan over medium-high heat and let it get hot.
- Then toss in the bacon and saute it until it just begins to crisp up - about 3 minutes.
- Now add the onion, poblano and a small pinch of the salt. Give it a stir and saute for 2 more minutes.
- Then go ahead and deglaze the pan with the chicken stock and balsamic, and reduce for just 1 minute at a rapid simmer.
- Now add the tomato sauce, roasted garlic, dijon, capers, sumac, sugar, pepper and the rest of the salt. Continue to reduce the sauce for 3 to 4 minutes until it thickens to your liking.
- Then take the pan off the heat, stir in the cream cheese and parsley, and season to taste.
- Remember that hot, buttery pasta? Add it to the sauce and stir all the noodles well to coat. Well done!
- Get your favorite warm serving bowls ready to go.
- Twirl a large serving of pasta into each bowl.
- Garnish with the mozzarella and any extra parsley. Dig in!
* Make sure to stir in the cream cheese at the end so it doesn't curdle on you.
* We usually make this dish with pancetta instead of bacon. If you've got it. Use it!
If you’ve read this far, then you need to check out 10 Best Pasta Dishes and Crispy Short Rib Wontons + Ragu.
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