The Pioneer Woman Tasty Kitchen
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Creamy Tomato and Bacon Linguine

4.85 Mitt(s) 13 Rating(s)13 votes, average: 4.85 out of 513 votes, average: 4.85 out of 513 votes, average: 4.85 out of 513 votes, average: 4.85 out of 513 votes, average: 4.85 out of 5

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Level: Easy

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Description

Dinner doesn’t get much faster or more satisfying than this Creamy Tomato and Bacon Linguine. Full of great Italian flavours like garlic, tomato, crushed red pepper and herbs, this is done in well under an hour and easily customized to please even your pickiest eaters. Add a loaf of crusty bread and a salad and you have a meal that is sure to make it into your regular rotation.

Ingredients

  • 1 pound Bacon
  • 1 whole Onion, Peeled And Diced
  • 5 cloves Garlic, Peeled And Minced Or Pressed Through A Garlic Press
  • ½ teaspoons Crushed Red Pepper Flakes (optional)
  • 5 cups Chicken Stock
  • 1 can (14-ish Ounces) Italian Style Tomatoes, Diced Or Crushed
  • 1 pound Uncooked Dry Linguine
  • ¼ cups Grated Romano, Parmesano Or Asiago Cheese
  • 4 ounces, weight Cream Cheese Or Neufchatel Cheese
  • Optional Garnishes: Minced Fresh Parsley, Finely Minced Sun-dried Tomatoes

Preparation

Cut the pound of bacon into 1/4-inch strips and scrape them into a stockpot over medium heat, stirring to separate bacon strips. Cook until bacon is crisp, then use a slotted spoon to move the bacon to a paper towel lined plate.

Drain all but about 1 tablespoon of the bacon drippings from the pan and return the pan to the heat, dropping the temperature to low. Add the onion and garlic (and crushed red pepper flakes, if using!) and cook, stirring frequently, for about 5 minutes, or until the onions are translucent and soft.

Pour in the chicken stock and tomatoes and half of the reserved bacon, then raise heat to medium high, bringing the mixture to a boil. When it is fully boiling, stir well, then add in the linguine noodles, using tongs to toss it until the noodles soften enough to be submerged. Add the lid, drop the heat to low again, cover tightly, and simmer for about 10-12 minutes, stirring frequently, or until the noodles are al dente (cooked mostly through with just some resistance in the center when you bite it – use your package instructions for al dente). Remove the pan from the heat.

Stir in the grated cheese and the cubed cream cheese or neufchatel cheese, cover the pot again and let stand for 5 minutes. When the 5 minutes are up, toss the noodles in the sauce until the cream cheese is melted and the sauce is thickened.

Serve the noodles garnished with the remaining bacon and the parsley and sun-dried tomatoes.

One Comment

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fcarrie2 on 11.22.2011

I saw this on your site yesterday and made it for dinner last night. It was quick and easy and everyone loved it. I swapped out turkey bacon b/c that is what I had. Thanks!

13 Reviews

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christynbj on 4.8.2014

My husband and I loved this dish- no subs, made as written. May adjust a little moving forward for our personal tastes…but the original is delicious!!!

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Lindsey on 8.19.2012

great i make this all the time now!! sooo easy

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Not much of a cook! on 4.12.2012

We enjoyed the flavor but we did add fresh basil and some more Italian seasoning. Also our sauce could have been thicker. It was a very easy meal to make and we did enjoy it!! Thanks..

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K-Dub on 3.22.2012

Excellent dish! My husband was very impressed and said he would pay for a dish like this. LOVE the flavor and the idea of cooking the linguini in the chicken broth. Definitely a keeper. Thank you!

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sjohnson on 12.29.2011

We definitely will be making this again. Very good flavor!

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