Bacon & Roasted Tomato Linguine
with Garlic & Parmesan
- Wheat
- Milk
Have you heard of the five love languages? If you’re not familiar, they are as follows: quality time, physical touch, words of affirmation, receiving gifts, and acts of service. Here at EveryPlate, however, we have a 6th love language: twirly pasta with bacon. Think al dente linguine, a creamy, cheesy sauce, juicy roasted tomato wedges, and crispy, salty bacon. Basically, it’s a big bear hug in food form, and IOHO, making this for dinner is the best way to show someone they’re BAE material.
Ingredients
2 unit
Tomato
1 unit
Lemon
2 clove
Garlic
1 unit
Scallions
1 unit
Italian Seasoning
1 unit
Linguine Pasta
(Contains: Wheat)
4 ounce
Bacon
2 unit
Cream Cheese
(Contains: Milk)
1 unit
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. Halve tomatoes lengthwise; cut each half into three wedges. Peel garlic. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
Toss tomatoes on a baking sheet with a large drizzle of olive oil, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Place garlic cloves in the center of a small piece of foil, drizzle with olive oil, and season with salt and pepper. Cinch into a packet and place on same sheet. Roast on top rack until tomatoes are browned and tender and garlic is softened, 20-25 minutes.
Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
While pasta cooks, place bacon in a single layer in a large, dry pan over medium-high heat. Cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from pan. Once bacon is cool enough to handle, roughly chop.
Once garlic is done, carefully open foil packet and mash cloves with a fork until smooth. Heat pan with reserved bacon fat over medium heat. Add scallion whites and remaining Italian Seasoning; cook until fragrant, 1-2 minutes. Add mashed garlic, cream cheese, half the Parmesan (save the rest for serving), ⅓ cup reserved pasta cooking water (⅔ cup for 4 servings), and 1 TBSP butter (2 TBSP for 4). Simmer, whisking, until combined and thickened, 2-3 minutes.
Add drained pasta, lemon zest, and a squeeze of lemon juice to pan with sauce. Season generously with salt and pepper; toss to combine. (If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Divide between bowls and top with roasted tomatoes, chopped bacon, scallion greens, and remaining Parmesan. Serve with remaining lemon wedges on the side.
Bacon is fully cooked when internal temperature reaches 145°.
