Linguine in a Fresh Tomato, Bacon and Blue Cheese Cream Sauce
1 cup wine - for the cook
1 Tablespoon butter
2 Tablespoons shallots, chopped
2 teaspoons garlic, chopped
1 1/4 cup heavy cream
2 Tablespoons fresh parsley, chopped
1/4 teaspoon dried oregano
3 Tablespoons fresh basil, chopped - divided
4 bacon slices, chopped
4 medium tomatoes, peeled, seeded and chopped
1/4 cup fresh cilantro, chopped
1 cup fresh grated Parmesan cheese
1/3 cup crumbled blue cheese
1/2-3/4 cup reserved pasta water
12-16 oz. Linguine
Cook bacon in skillet over medium-high heat, until crisp. Drain and reserve 1 Tablespoon of drippings. Set bacon and drippings aside.
Melt the butter in large sauté pan over medium heat. Add shallots and garlic and sauté until translucent, about 2 minutes. Stir in cream, parsley, oregano and 2 Tablespoons of the basil and simmer until sauce is reduced to 1 cup, about 3 minutes. Remove from heat Set aside until ready to finish.
Cook pasta in large pot of boiling, salted water, until al dente.
While pasta is cooking re-warm the sauce. Stir in bacon drippings. Add tomatoes, (reserve 3 Tablespoons.) cilantro and simmer until heated through, about 3 minutes.
Combine 1/2 cup of the Parmesan and all the blue cheese in small bowl. Add by handfuls to sauce mixture and stir just until cheese melts. Stir in bacon (reserve 2 Tablespoons.) Season with Salt and pepper.
Drain pasta, reserving about a cup of liquid. Pour sauce over pasta and toss to coat. Add liquid to sauce 1/4 cup at a time (if needed) stirring to desired consistency.
Sprinkle with remaining 1/2 cup Parmesan cheese and garnish with fresh basil and reserved tomatoes and bacon.
Pairs Well With
From the Sauce du Jour Kitchen
For the Tomatoes Cooking Class - 104
This dish has been on my family's dinner table since the 1990's. Over the years it has evolved a bit, finally coming to rest on this version. We love it and it still one of the most requested family dinners. Go all out and get a really nice Applewood smoked bacon. It will be worth it!