BLT Pasta
By á-174942
Ingredients
- 1 pint half-and-half
- 4 ounces blue cheese
- Salt to taste
- Freshly-ground black pepper to taste
- 16 ounces hickory-smoked bacon cut into 1/2" pieces
- 1 large yellow onion chopped
- 2 garlic cloves minced
- 1 can peeled tomatoes - (28 oz) drained and diced
- 1 pound linguine cooked al dente
- 2 tablespoons chopped flat-leaf parsley for garnish
Details
Servings 6
Preparation
Step 1
In a small saucepan, bring the half-and-half to a gentle simmer (do not boil). Add the blue cheese and stir until completely melted. Season with salt and pepper. Set aside and keep warm.
Cook the bacon in a large skillet over medium heat, stirring occasionally, until the edges are lightly browned, about 8 to 10 minutes. Drain off all but 2 tablespoons of the fat, then add the onion and garlic to the pan; sauté until wilted, stirring occasionally, about 5 minutes. Stir in the tomatoes and cook 1 minute longer.
Add the warm cheese sauce to the skillet and mix thoroughly. Simmer for 5 minutes.
Place the linguine in a large serving bowl and toss with the sauce. Sprinkle with parsley and serve.
This recipe yields 6 servings.
Per serving: 640 calories, 70g carbohydrate, 26g protein, 27g fat, 75mg cholesterol.
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