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BLT Pasta

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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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