Peppered Bacon and Tomato Linguine

Peppered Bacon and Tomato Linguine

dalgal 0

"Quick and delicious!"

Ingredients 30 m {{adjustedServings}} servings 362 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 57.5g
  • 19%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 821 mg
  • 33%

Based on a 2,000 calorie diet

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  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
  2. 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.
  3. 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.
  4. Toss hot pasta with sauce and sprinkle with Parmesan cheese.
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Reviews 209

  1. 274 Ratings

tea and honey

I just made this the other day when I was looking for new ways to serve pasta. I am not surprised to find it featured in the daily recipe emailing. I used lower sodium bacon (the only thing we ever have), three fresh tomatoes and a small yellow onion (again because this is what I had on hand). I omitted the added salt and poured off the extra grease and added a bit of extra pepper. As I found the sauce a bit dry for our tastes, I did about 1/4 cup of no-sodium chicken broth and simmered. I added the bacon, parmesan cheese and some parsley to the pan just before serving and sprinkled a handful of crumbled fresh mozzarella on top on the plates. Very tasty and well received by my husband, college age daughter and her friend. I gave it five stars because, although I did not follow the recipe as written, this is an excellent "idea" recipe to enjoy and be creative. I will make this again. Next time, I am thinking I might try the sauce with the cream mentioned by another reviewer, instead of the chicken broth. I am thinking that another time I might vary by adding grilled chicken pieces. Thank you for the versatile recipe.


If I could give this 10 Stars, I would! My kids who don't care for tomatoes, absolutely loved this recipe! My husband said it was restaurant to a cooks ears!! Per other reviews, I doubled the tomatoes(I used diced tomatoes seasoned with basil, garlic & oregano) added a 14 oz can of chicken broth and added 1 cup of 1/2 & 1/2. I wanted to serve this as a main dish, so I diced and sauteed 2 boneless, skinless chicken breasts. I set aside and sauteed yellow onion, diced red bell pepper and garlic in a portion of the bacon grease. I added the tomatoes & chicken broth, and simmered for 10 minutes, then added the 1/2 & 1/2 and 12 oz angel hair pasta. I served topped with bacon, chicken and fresh grated parmesan cheese. This is recipe is a keeper! Thanks for sharing.


this was very delicious and i find myself making it often -- here is a piece of advice.. It is also wonderful cold - i made it and took it to my family reunion this summer and before it had time to heat up in the sterno pan it was GONE. I got some before it was gone and it was slightlt cold and it was DELICIOUS - so try it..