Linguine with Bacon, Basil, Tomatoes and Cream

We spent the last 2 weeks+ in the U.S., on vacation.  My sister got married, and then we took a mini-vacation to Yellowstone National Park, and Grand Teton National Park.  Photos of that to come later.  There's a 7-hour difference between here and where we were in the States, so sleeping at night is a bit of a problem right now.  I was up at 2:30am two nights ago, thinking about how I haven't cooked a meal in over two weeks.  Then I started thinking of dinner ideas, and this recipe was born.  I grabbed a pen and paper and wrote it down right away, so I wouldn't forget it when morning came.  :) 

I'm glad I did write this one down- it's a yummy one.  I usually don't use cream in my cooking, but made an exception for this one- I thought it would hold all of the flavors together well.  Usually, I cook my bacon in the microwave, but this time I cooked it on the stovetop so I could have some leftover bacon grease and flavor.  I drained most of the grease- only saving about 2 teaspoons. 

Linguine with Bacon, Basil, Tomatoes and Cream
by What a Dish!

12 oz. linguine
7 slices bacon (I use center-cut bacon)
2 cloves garlic, minced
1 1/2 cups (or more) cherry tomatoes (leave whole)
1 cup chicken broth
1 teaspoon white wine vinegar
200 ml. (about 3/4 cup) heavy cream
1/4 cup shredded Parmesan cheese, plus extra for garnish
salt, to taste
1/2 cup chopped basil

1.  In a large stockpot of boiling water, cook linguine according to package directions.  Drain and set aside. 

2.  Meanwhile, in a large skillet over medium heat, cook bacon until crisp.  Remove from pan and set aside on paper towels to drain.  When cool, crumble into small pieces. 

3.  Drain all bacon grease except for 2 teaspoons or so.  Over medium-low heat, cook the garlic in the bacon grease for a few minutes.  Add the cherry tomatoes and cook just until the skins start to blister.  Add the chicken broth and white wine vinegar to the pan to deglaze, and scrape up all of the browned bits. 

4.  Add the heavy cream and bring to a light simmer.  Let cook about 10 minutes, or until sauce is reduced and thickened a little bit.  Add the cooked bacon pieces.  Turn off the heat, and stir in the 1/4 cup Parmesan cheese and the fresh chopped basil. 

5.  Pour the pasta into a large serving bowl and toss with the tomato-bacon-cream sauce.  Taste and add salt if desired.  Garnish with additional shredded Parmesan cheese and fresh basil. 

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