Linguine With Bacon, Sun-Dried Tomatoes And Cream

• 1 tablespoon olive oil
• 4 bacon, slices chopped
• 2 large shallots, chopped
• 1/2 cup whipping cream
• 1/4 cup sun-dried tomato packed in oil, drained & sliced
• 1/2 lb linguine (I use gluten-free)
• 1/4 cup grated parmigiano-reggiano cheese
• 2 tablespoons pine nuts, toasted
• fresh Italian parsley, minced
• additional grated parmesan cheese

1. Heat oil in a heavy skillet over medium heat.
2. Add bacon and cook until fat is rendered and bacon begins to color, about 6 minutes.
3. Drain off fat.
4. Add shallots and stir 1 minute.
5. Add cream and bring to a boil.
6. Turn off heat and add tomatoes.
7. Cook linguine in large pot of boiling salted water.
8. Drain.
9. Return linguine to pot, add sauce and 1/4 cup cheese and stir to coat.
10. Season with salt and pepper.
11. Divide between plates.
12. Sprinkle with pine nuts and parsley.
13. Serve, passing additional cheese separately.

olive oil, bacon, shallots, whipping cream, tomato, linguine, cheese, pine nuts, fresh italian parsley, parmesan cheese

Taken from www.food.com/recipe/linguine-with-bacon-sun-dried-tomatoes-and-cream-30059 (may not work)