- 1/2 pound peppered bacon, crumbled
- 2 tablespoons chopped green onion
- 2 teaspoons minced garlic
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon salt
- ground black pepper to taste
- 1 (16 ounce) package linguine pasta
- 3 tablespoons grated Parmesan cheese
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
- Saute green onion and garlic in bacon drippings over medium heat for one minute. Stir in tomatoes, basil, salt and ground black pepper; simmer for 5 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Toss hot pasta with sauce and sprinkle with Parmesan cheese.
Okay so. I cooked a whole pound of bacon and ate like half, so that's a good start : ) Then I drained most of the drippings, you don't need like a whole vat of bacon grease. I doubled the ingredients in the sauce and still we didn't have enough sauce. . . . so I've spent a while thinking about it and I think the solution would be that before you simmer for five minutes I would blend up half of the sauce. It was really chunky with all the tomatoes, but I like a real saucy pasta. So if I had it all to do over again I would blend half or more of the sauce and then simmer. Or add tomato sauce or something to make it more of a saucy sauce.
I served with a spinach salad and some sourdough bread broiled with parm cheese on top. DELISH.