Creamy Mezcal, Bacon, and Roasted Tomato Linguine

Creamy Mezcal, Bacon, and Roasted Tomato Linguine is a rich and flavorful pasta dish that seamlessly blends smoky, savory, and creamy elements into one indulgent meal. This dish features perfectly cooked linguine noodles tossed in a velvety sauce made from heavy cream, mezcal, and Parmesan cheese. Crispy bacon and roasted Roma tomatoes add a smoky, salty, and slightly sweet contrast to the creamy sauce, elevating this pasta to gourmet levels.

The key to this dish is the balance of flavors. Mezcal, a Mexican spirit made from agave, brings a subtle smokiness with hints of earthy and slightly sweet undertones. Adding it to the sauce after sautéing the garlic and onions allows the alcohol to cook off, leaving a depth of flavor that enhances the other ingredients without overpowering them. The mezcal gives the dish a unique twist, setting it apart from traditional creamy pasta dishes.

Bacon plays a crucial role in providing a savory, crispy texture. When cooked until golden and crisp, the bacon adds a rich, smoky element that complements the mezcal and the creamy sauce. The rendered bacon fat is used to sauté the onions and garlic, infusing the dish with even more flavor and creating a harmonious base for the sauce.

Roasting the Roma tomatoes at 425°F caramelizes their natural sugars, intensifying their sweetness and providing a contrast to the savory bacon and the tangy tomato sauce. Once combined with the tomato sauce and brown sugar, the roasted tomatoes add a slightly sweet and tangy layer to the dish, which balances the richness of the cream and bacon. The result is a complex yet comforting sauce with layers of flavor in every bite.

The sauce is a blend of tomato sauce, heavy cream, and grated Parmesan cheese, which create a rich, creamy texture. The heavy cream provides smoothness, while the Parmesan adds a nutty, salty flavor that ties everything together. A pinch of red chili flakes brings a hint of heat, which cuts through the sauce’s richness, while fresh basil adds brightness and an herbaceous finish.

This dish is perfect for a special dinner or an indulgent weekend meal. The creamy mezcal-infused sauce, the crispy bacon, and the sweetness of the roasted tomatoes make each bite an explosion of flavors and textures. It’s a dish that feels both luxurious and comforting, with the mezcal offering a unique touch that sets it apart from traditional pasta recipes.

Creamy Mezcal Bacon Linguine is a bold, flavorful dish that highlights the smokiness of mezcal, the savory richness of bacon, and the freshness of roasted tomatoes, all in one unique dish. Topped with grated Parmesan and fresh herbs, this pasta will impress anyone looking for a delicious twist on a creamy pasta classic.

Creamy Mezcal, Bacon, and Roasted Tomato Linguine

5.0 from 2 votes

Course: MainsCuisine: Italian, FusionDifficulty: Easy

Servings

4

servings

Prep time

45

minutes

Cooking time

30

minutes

Total time

1

hour 

15

minutes

Creamy Mezcal Bacon Linguine combines smoky mezcal with crispy bacon, roasted Roma tomatoes, and a rich tomato-cream sauce, creating a bold and flavorful pasta dish. Finished with Parmesan and fresh herbs, this indulgent meal offers a perfect balance of creamy, savory, and slightly sweet flavors.

Ingredients

• 1 pound linguine noodles

• 1 pound bacon, roughly chopped

• 1 pound roma tomatoes, cored and halved

• 3 cloves of garlic, minced

• 1 small onion, finely chopped

• 2 cups tomato sauce

• 1 cup heavy creamy

• 1 cup parmesan cheese, grated

• 2 tablespoons mezcal

• 2 tablespoons dark brown sugar

• 1 teaspoon red chili flakes

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons fresh basil, chopped

• 2 tablespoons extra virgin olive oil

• to taste, salt and ground black pepper

• for garnish, freshly chopped parsley

• for garnish, grated Parmesan cheese

Directions

• Roast the Tomatoes:
  Preheat the oven to 425°F (218°C).
  Toss the halved roma tomatoes with 1 tablespoon of extra virgin olive oil, salt, and ground black pepper. Place on a baking sheet, cut side up, and roast for 20-25 minutes until caramelized and tender. Set aside.
• Cook the Bacon:
  Place the bacon in a cold, large pot or deep skillet. Heat over medium heat and cook until the bacon is crispy, 7-8 minutes. Remove the bacon from the pan and drain on a paper towel, leaving about 1-2 tablespoons of bacon fat in the pan.
• Sauté the Aromatics:
  Add the remaining olive oil to the pot or skillet with the bacon fat. Sauté the chopped onion and minced garlic over medium heat until softened, 3-4 minutes.
• Deglaze with Mezcal:
  Pour the mezcal into the pot or skillet, stirring to pick up any browned bits stuck to the bottom. Let it simmer for 1-2 minutes to allow the alcohol to cook off.
• Build the Sauce:
  Stir in the tomato sauce, roasted tomatoes, dark brown sugar, and red chili flakes. Let the sauce simmer for 10 minutes. Add the heavy cream and grated Parmesan cheese, stirring until the sauce thickens slightly, 5 minutes. Season with salt and ground black pepper to taste.
• Cook the Pasta:
  While the sauce simmers, cook the linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta water and drain the noodles.
• Combine and Serve:
  Add the cooked linguine, crispy bacon, and chopped basil to the sauce. Toss everything together, adding some reserved pasta water, if needed, to loosen the sauce. Plate the pasta and garnish with freshly chopped parsley and grated Parmesan cheese.