On a lunch break during a busy day, Chef Bruno
whips up a pasta dish that’s easy to make and
loaded with flavor.
Chef Bruno is PMQ’s culinary advisor, with more than 50 years of international pizza experience.
He is the corporate chef for Marsal & Sons and the culinary coach of the U.S. Pizza Team.
4 tbsp. olive oil
1 c. lean bacon, trimmed to the size of matchsticks
2 small onions, finely chopped
1 c. dry white wine
2 lb. fresh tomatoes, chopped
½ tsp. thyme leaves
2½ lb. linguine
Salt and pepper to taste
Parmesan cheese, for serving
In a medium-size frying pan, heat the oil and add
the bacon and chopped onions. Cook over low to
moderate heat for about 8 to 10 minutes, until
the onions turn golden-brown and the bacon has
rendered the fat and started to brown as well. Fill
a large pan with water and salt and bring it to a
boil. ;row in the linguine and cook until al dente.
Add the wine to the bacon and onions and turn up
the heat, cooking until the liquid boils. Add the
tomatoes, thyme, salt and pepper. Cover and cook
over medium heat for 10 to 15 minutes. Toss in
the pasta, mix together, season to taste and serve
with Parmesan cheese.
Bacon and Onion Linguine
Irecently attended the North American Food Equipment Manufacturers (NAFEM) Show in Orlando, Florida. It was a very successful and busy show. Once I returned to
my o;ce, I had to catch up on a lot of work and take many
phone calls—but, between calls, I kept thinking about
lunch. Some people might run o; to McDonald’s, but I’m
not like some people. I wanted to make my own lunch. I
saw that I had some linguine and decided to make this quick
and simple meal that’s full of flavor and easy to make. It
was so good that I knew I had to share the recipe with my
readers. Try it out for yourself and let me know what you
During a visit to Mama Maria Italian Restaurant in Milford, Delaware, Chef Bruno (second from right)
made some new friends, including Brian Knuetson, Franco La Ragione and Salvatore La Ragione.