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LuLu's Favorite Linguine

Source of Recipe


From "Bistro Cooking at Home"






List of Ingredients



• 1 Tbsp vegetable oil
  
• 1 onion, sliced
  
• 6 ounces thick-cut bacon, cut crosswise into 1/4-inch sticks
  
• 3/4 cup dry white wine
  
• 1/4 cup dry sherry
  
• 2 tsp herbes de Provence
  
• 1-1/2 cups heavy cream
  
• 1 bunch very roughly chopped fresh parsley, washed (about 1 cup loosely packed)
  
• 12 ounces linguine
  
• Kosher salt and freshly ground black pepper
  
• 4 to 6 ounces shredded Asiago cheese
  






Instructions



1. Heat the vegetable oil in a saute pan over medium-high heat. Add the onion and bacon, lower the heat to medium-low, and cook, stirring every few minutes, until the onions begin to brown and the bacon is crisp, 7 to 9 minutes. Pour off most of the fat from the pan.
   
   
2. Add the white wine, sherry and herbes de Provence, and stir with a wooden spoon to release the browned bits from the bottom of the pan. Cook for about 5 minutes over high heat until reduced by about three-quarters. Add the cream and the chopped parsley and bring to a boil. Lower the heat to medium and cook until the cream has thickened slightly and the parsley is tender, 3 to 4 minutes.
   
   
3. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain the pasta and then add it to the sauce. Toss to combine. Season with salt and pepper to taste. Add the Asiago and stir to combine and let the cheese melt. Serve in large pasta bowls.
   
   Makes 6 servings.