Bacon & Roasted Tomato Linguine
- 4 Roma Tomatoes
- 4 Cloves Garlic
- 2 bunches Scallions
- 1 Lemon
- 2 Tablespoons Italian Seasoning
- 12 Ounces Linguine Pasta
- 8 ounces Bacon
- 4 ounces Cream Cheese
- 1/2 Cup Shredded Parmesan
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- Salt & Pepper
- Adjust rack to top position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. Halve tomatoes lengthwise; cut each half into three wedges. Peel garlic. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
- Toss tomatoes on a baking sheet with a large drizzle of olive oil, half the Italian seasoning, salt and pepper. Place garlic cloves in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet and place on same sheet. Roast on top rack until tomatoes are browned and tender and garlic is softened, 20-25 minutes.
- Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 2 cups pasta cooking water, then drain.
- While pasta cooks, place bacon in a single layer in a large pan over medium-high heat. Cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from pan. Once bacon is cool enough to handle, roughly chop.
- Once garlic is done, carefully open foil packet and mash cloves with a fork until smooth. Heat pan with reserved bacon fat over medium heat. Add scallion whites and remaining Italian Seasoning; cook until fragrant, 1-2 minutes. Add 2/3 cup reserved pasta cooking water, mashed garlic, cream cheese, half the Parmesan and 2 tablespoons butter. Simmer, whisking, until combined and thickened, 2-3 minutes.
- Add drained pasta, lemon zest, and a squeeze of lemon juice to pan with sauce. Season generously with salt and pepper; toss to combine. If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Divide between bowls and top with roasted tomatoes, chopped bacon, scallion greens, and remaining Parmesan. Serve with remaining lemon wedges on the side.