Linguini Pomodoro with Canadian Cheese and Crisp Bacon

Linguini Pomodoro with Canadian Cheese and Crisp Bacon
  • 1 serving
  • 0:10 Preparation
  • 0:35 Cooking
  • 0:45 Total Time


Add all
  • 1/4 lb
    (115 g)

    side bacon, cut up

  • 1

    large onion, chopped

  • 3

    cloves garlic, minced

  • 26 oz
    (796 ml)

    plum tomatoes, coarsely chopped

  • 1 to 2 Tbsp.
    (15 to 30 ml)

    soy sauce

  • 1 tsp.
    (5 mL)

    dried basil

  • 450 g

    package linguini

  • 1/2 cup
    (125 mL)

    chopped parsley

  • 1 cup
    (250 mL)

    diced canadian swiss

  • 1/3 cup
    (80 mL)

    grated canadian

  • hot pepper flakes to taste


In a large saucepan, cook bacon over medium-high heat until crisp. Drain, reserving 3 tbsp (45 mL) drippings; set bacon aside. Return reserved drippings to saucepan. Add onion and garlic and cook over medium-high heat until soft.

Add tomatoes with their juice, soy sauce and basil. Bring to boil, reduce heat and simmer, uncovered, for 10 minutes.

Meanwhile, cook linguini according to package directions; drain and place in a large pasta bowl. Stir parsley into sauce and pour over linguini; toss well.

Divide pasta among individual serving bowls; sprinkle each serving with Swiss cheese, cooked bacon, Parmesan and hot pepper flakes to taste.

Source: Dairy Farmers of Canada

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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