Tippled Red Wine Linguine

recipe image


  • 3 cups red wine plus ¼ cup
  • Salt
  • ½ pound linguine
  • 4 slices bacon
  • 1 clove garlic, minced
  • Dash red chili flakes
  • ¾ cup grated pecorino romano
  • 2 tablespoons chopped parsley


  1. Salt the 3 cups of red wine and bring it to a boil in a pot.
  2. Add in the linguine and cook to al dente.
  3. Meanwhile, slice the bacon strips into lardons and fry them in a pan until crisp over medium heat.
  4. Add in the garlic and saute for another minute.
  5. Drain the pasta when it’s finished cooking.
  6. Add the extra ¼ cup of red wine to the bacon and garlic and turn up the heat until it simmers.
  7. Add the cooked pasta to the pan along with red chili flakes and the pecorino romano, stirring to incorporate.
  8. At the last minute, add in the chopped parsley and serve.


You Might Also Like

No Comments

Leave a Reply