Linguine with Bacon, Peaches and Gorgonzola
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Everyone knows pasta is infinitely better with bacon (case in point: spicy corn carbonara). But what happens when you add peaches and Gorgonzola cheese to the mix? Total and utter deliciousness, that’s what.
Ingredients
One 12-ounce box linguine
1 tablespoon extra-virgin olive oil
6 ounces bacon, chopped
2 shallots, chopped
1 peach, thinly sliced
¾ cup crumbled Gorgonzola cheese
2 tablespoons fresh thyme
Directions
1. Cook the linguine in a large pot of salted boiling water until tender, 8 to 10 minutes. Drain, then toss the linguine with the olive oil.
2. In a large skillet, cook the bacon until crisp, 5 to 6 minutes. Remove the bacon from the pan and cook the shallots in the bacon fat until tender, about 2 minutes.
3. Add the peach slices and cook until tender, about 4 minutes.
4. Add the pasta and bacon back to the pan and toss to combine. Add the Gorgonzola and toss until just combined. Garnish with thyme.
652 calories
29g fat
74g carbs
23g protein
8g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.