Creamy Mezcal, Bacon, and Roasted Tomato Linguine

Creamy Mezcal, Bacon, and Roasted Tomato Linguine is a rich and flavorful pasta dish that combines smoky, savory, and creamy elements into one indulgent meal. Picture 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, transforming this pasta into a gourmet experience.

The magic of this dish lies in its balance of flavors. Mezcal, a Mexican spirit made from agave, contributes a subtle smokiness with earthy and slightly sweet undertones. Adding it to the sauce after sautéing the garlic and onions lets the alcohol cook off, leaving behind a complex flavor that enhances the other ingredients without overwhelming them. This mezcal twist sets the dish apart from traditional creamy pasta recipes.

The bacon serves double duty, providing both savory crunch and deep flavor. When cooked until golden and crisp, it adds a rich, smoky element that perfectly complements the mezcal and creamy sauce. We then use the rendered bacon fat to sauté the onions and garlic, infusing the entire dish with even more flavor and creating a harmonious base for the sauce.

Roasting Roma tomatoes at 425°F works wonders, caramelizing their natural sugars and intensifying their sweetness. These roasted tomatoes, when combined with tomato sauce and a touch of brown sugar, create a slightly sweet and tangy layer that balances the richness of the cream and bacon. Each bite reveals a complex yet comforting blend of flavors.

The sauce brings everything together, combining tomato sauce, heavy cream, and grated Parmesan cheese into a luxurious embrace. The heavy cream provides silky smoothness, while Parmesan adds a nutty, salty depth. A pinch of red chili flakes cuts through the richness with gentle heat, and fresh basil brightens each bite with its herbaceous finish.

Creamy Mezcal Bacon Linguine is a bold, flavorful dish that combines smoky mezcal, crispy bacon, and sweet roasted tomatoes into a unique pasta experience. Topped with grated Parmesan and fresh herbs, this elevated take on creamy pasta will impress anyone seeking something special.

Perfect for a date night or indulgent weekend dinner, this dish transforms each bite into an explosion of flavors and textures. The mezcal-infused cream sauce feels both luxurious and comforting, while offering an unexpected twist that sets it apart from traditional pasta recipes. The combination of crispy bacon and tender roasted tomatoes creates a satisfying contrast that’ll keep you coming back for more.

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.

SUGGESTED RECIPE: Limoncello Mezcal Sour

Discover the Limoncello Mezcal Sour, a cocktail that marries smoky intensity with zesty citrus. Earthy mezcal dances with bright limoncello, while honey adds sweetness and orange bitters bring depth. A silky egg white foam crowns this perfectly balanced drink. Whether you’re a mezcal enthusiast or simply craving a creative spin on a sour, this sophisticated sipper will captivate your taste buds.