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Category: Main Course Meals
Prep Time: 25 Cook Time: 30 Total Time: 55
3 bacon strips, thick-cut, peppered or 6 regular-cut peppered bacon strips (about 3 ounces)
2 tablespoons butter, unsalted
1/3 cup yellow onion, diced
8 ounces mushrooms, fresh, sliced
2 cloves garlic, fresh, minced
1/4 cup lemon juice
2 teaspoons lemon zest
3 1/2 cups chicken stock
1 cup water
2 tablespoons honey
8 ounces linguine, broken in half
6 basil leaves, fresh, large, chiffonade (sliced in fine strips)
How to Make
Step 1: In a large dry non-stick skillet, cook the bacon till lightly crisp. SAVE THE DRIPPINGS! Remove bacon from pan to drain on paper towels. Then cut the bacon in half lengthwise. Then cut into 1/4" strips. Set aside.
Step 2: Measure your bacon drippings so you have 2 tablespoons. Add that into a large kettle with the 2 tablespoons of unsalted butter. Saute the onions and mushrooms on medium-high until the onions are translucent and softened. Then add the garlic and cook another minute.
Step 3: Add the rest of the ingredients, EXCEPT the linguine and basil. Bring to a boil and let simmer on medium for a couple minutes.
Step 4: Add the halved linguine, stir in, cover and simmer for 10 minutes, stirring occasionally to keep pasta from sticking together. Then remove the lid and let the sauce reduce down a bit so it's not so soupy. Check linguine for doneness to your liking.
Step 5: Using tongs, plate the linguine, top each with 1/4 of the chopped bacon and some of the chiffonade basil. Enjoy.
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LEMON LINGUINE WITH BACON AND MUSHROOMS
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Really delicious and lighter than heavy tomato sauces.
Category: Main Course Meals
Prep Time: 25 Cook Time: 30 Total Time: 55
3 bacon strips, thick-cut, peppered or 6 regular-cut peppered bacon strips (about 3 ounces)
2 tablespoons butter, unsalted
1/3 cup yellow onion, diced
8 ounces mushrooms, fresh, sliced
2 cloves garlic, fresh, minced
1/4 cup lemon juice
2 teaspoons lemon zest
3 1/2 cups chicken stock
1 cup water
2 tablespoons honey
8 ounces linguine, broken in half
6 basil leaves, fresh, large, chiffonade (sliced in fine strips)
How to Make
Step 1: In a large dry non-stick skillet, cook the bacon till lightly crisp. SAVE THE DRIPPINGS! Remove bacon from pan to drain on paper towels. Then cut the bacon in half lengthwise. Then cut into 1/4" strips. Set aside.
Step 2: Measure your bacon drippings so you have 2 tablespoons. Add that into a large kettle with the 2 tablespoons of unsalted butter. Saute the onions and mushrooms on medium-high until the onions are translucent and softened. Then add the garlic and cook another minute.
Step 3: Add the rest of the ingredients, EXCEPT the linguine and basil. Bring to a boil and let simmer on medium for a couple minutes.
Step 4: Add the halved linguine, stir in, cover and simmer for 10 minutes, stirring occasionally to keep pasta from sticking together. Then remove the lid and let the sauce reduce down a bit so it's not so soupy. Check linguine for doneness to your liking.
Step 5: Using tongs, plate the linguine, top each with 1/4 of the chopped bacon and some of the chiffonade basil. Enjoy.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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