Bacon & Roasted Tomato Linguine

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.