1412. LINGUINE with BACON and WHITE SAUCE

250 grams linguine pasta
200 grams bacon
5 cloves garlic
1 medium sized onion
1 red bell pepper
1 green bell prepper
1 tablespoon mix of dried herbs (basil, rosemary, sage)
1 pack of all-purpose cream
salt and pepper to taste

Cook pasta according to package instructions. Drain and set aside the pasta. Reserve about half a cup of broth. Fry bacon until almost crisp. Remove from pan, chop coarsely and set aside. Chop garlic, onion and bell peppers coarsely. In a pan, heat 2 tbsp olive oil then saute garlic and onions. Add the bell peppers and dried herbs. Stir well then add the cream. Simmer for a few minutes then add salt and pepper according to taste. Add the pasta and mix everything to coat the pasta. You may add some of the reserved broth if the mixture is to thick. Add the bacon then check again for salt and pepper taste and serve.


courtesy of: A Scientist in the Kitchen