Linguine, creamy smoked bacon sauce


  • 200 g of smoked bacon
  • 2 shallots
  • 2 tablespoon(s) of olive oil
  • 1 pinch of oregano
  • 2 bay leaves
  • 25 cl of liquid cream
  • 4 pinches of cracked black pepper
  • 250g linguine


  1. Peel and chop the shallots. Remove the rind from the bacon and chop it finely. In a casserole dish, brown the shallot, chopped bacon and rind for 10 to 15 minutes in hot oil, until the bacon is crispy. Remove from the heat, add the oregano, bay leaf and cream. Leave to infuse while you cook the pasta.

  2. Boil a large quantity of salted water, add the linguine. Cook 1 minute less than for al dente cooking. Drain the pasta, collecting a large ladle of cooking water.

  3. Remove the bay leaf and rind from the pan. Mix everything finely to obtain a cream. Pour it with the cooking water into the large saucepan, add the pepper and the linguine. Cook for 2 to 3 minutes over high heat, stirring constantly to coat the pasta with the sauce. Serve immediately.

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