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<blockquote data-quote="moreluck" data-source="post: 440565" data-attributes="member: 1246">BLT Pasta&nbsp;Ingredients:&nbsp;1 pint half-and-half4 ounces blue cheeseSalt and freshly ground black pepper -- to taste16 ounces hickory-smoked bacon -- cut into 1/2-inch pieces1 large yellow onion -- chopped2 cloves garlic -- minced1 can (28 oz size) peeled tomatoes, drained and diced1 pound linguine -- cooked al dente2 tablespoons chopped flat-leaf parsley -- for garnish&nbsp;&nbsp;&nbsp;Directions:In a small saucepan, bring the half-and-half to a gentle simmer (do not boil). Add the blue cheese and stir until completely melted. Season with salt and pepper. Set aside and keep warm. &nbsp;Cook the bacon in a large skillet over medium heat, stirring occasionally, until the edges are lightly browned, about 8-10 minutes. Drain off all but 2 tablespoons of the fat, then add the onion and garlic to the pan; saute until wilted, stirring occasionally, about 5 minutes. Stir in the tomatoes and cook 1 minute longer. &nbsp;Add the warm cheese sauce to the skillet and mix thoroughly. Simmer for 5 minutes. &nbsp;Place the linguine in a large serving bowl and toss with the sauce. Sprinkle with parsley and serve.</blockquote>

[QUOTE="moreluck, post: 440565, member: 1246"] BLT Pasta [B]Ingredients[/B]: 1 pint half-and-half 4 ounces blue cheese Salt and freshly ground black pepper -- to taste 16 ounces hickory-smoked bacon -- cut into 1/2-inch pieces 1 large yellow onion -- chopped 2 cloves garlic -- minced 1 can (28 oz size) peeled tomatoes, drained and diced 1 pound linguine -- cooked al dente 2 tablespoons chopped flat-leaf parsley -- for garnish [B]Directions[/B]: In a small saucepan, bring the half-and-half to a gentle simmer (do not boil). Add the blue cheese and stir until completely melted. Season with salt and pepper. Set aside and keep warm. Cook the bacon in a large skillet over medium heat, stirring occasionally, until the edges are lightly browned, about 8-10 minutes. Drain off all but 2 tablespoons of the fat, then add the onion and garlic to the pan; saute until wilted, stirring occasionally, about 5 minutes. Stir in the tomatoes and cook 1 minute longer. Add the warm cheese sauce to the skillet and mix thoroughly. Simmer for 5 minutes. Place the linguine in a large serving bowl and toss with the sauce. Sprinkle with parsley and serve. [/QUOTE]

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