A Case for Linguine and Bacon

Until clams and Alfredo sauce have a monopoly on linguine, I’m going to experiment.

By Katie Moore-Gillon

Staff Foodie

A case for linguine and bacon.

I know what you’re thinking: linguine is to be paired with foods like clams, Alfredo sauce, garlic, and oil. Save the red stuff for things like spaghetti. No red wine with linguine. No red meat with linguine. That’s not how things work. Stop it right there, Katie. I see what you’re trying to do, and I don’t like it. Go make yourself something acceptable to eat, like a sliced banana with peanut butter you sick bastard…

Screen Shot 2017-05-08 at 12.53.55 AM

Dear reader,

I encourage you to branch out. The fact is, things like clams and Alfredo sauce have yet to establish a monopoly on linguine, and until they do manage that feat, I’m going to experiment. Linguine with bacon, mushrooms, pepper, parsley, red wine, and cream is, in a nutshell, heaven on Earth. Long, flat pasta buzzing with red wine and cream, folding over jewels of mushroom and sweet and salty bacon chunks; the fact is, linguine (the linguine I know) has no limits.

This isn’t hard to make, so make it for your friends and family. When it’s ready, sit around the dinner table and have each of your companions one-by-one explain how I’ve once again played God with my genius pasta concepts. If it tastes bad send me at least 10 hate e-mails and go back to linguine with clams, spaghetti with reds, and bananas with peanut butter.

Serves 6

Ingredients:

Pack of linguine

6-8 strips of bacon

1 1/2 cups of chopped mushrooms

1 onion

1/4 a cup of red wine

Fresh ground pepper

1/2 a cup of heavy cream

1 teaspoon of bouillon chicken base

Fresh parsley

While the pasta is boiling in salted water, start cutting the bacon in to little pieces and put it into a medium saucepan (no need for butter and olive oil, the bacon fat will fry itself!)

As the bacon is cooking, cut up the onion and the mushrooms into small pieces and put them in the saucepan with the bacon after 3-4 minutes

Once everything in the saucepan starts to look cooked through, put in the chicken base, red wine, and heavy cream.

After 10-11 minutes drain the pasta and put it in the saucepan with all the other ingredients. Cut up some parsley and grind some pepper; then turn the pan off heat and serve!

 

One thought

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s