Italian linguine with bacon steak


  • Prep. 20 min. /

  • Cook time 35 min. /

  • 4 portions


  • 1 package of F. Ménard bacon steak
  • 2 tbsp. white wine
  • 1/2 tsp. Italian seasoning without salt
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. granulated onion
  • 300g. linguine
  • 2 tbsp. olive oil
  • 1 pot (660 ml) basil tomato sauce from Stefano Faita
  • 1/2 c. parmesan cheese, grated
  • 1/4 c. capers, chopped
  • 15 leaves (3 tbsp.) fresh basil, chopped
  • Salt and pepper, to taste


Mix Italian seasoning, granulated garlic and onion.

Place the bacon steak slices on a baking sheet lined with parchment paper. Pour 1 tbsp. of white wine and sprinkle with half of the spice mixture. Bake in preheated oven at 450 °F for 10 minutes. Take out of the oven, turn the slices and pour the other tablespoon of white wine and the other half of the spice mixture. Put back in the oven for 10 minutes. Take out of the oven, turn the slices and put back in the oven for another 5 minutes.

When out of the oven, let stand for 5 minutes before cutting the slices of bacon steak into sections to form lardons.

While the bacon steak is cooking, bring to a boil a large pot of slightly salted water. When the water boils, cook the linguine according to the instructions on the package. Drain and add two tablespoons of olive oil. Mix well.

Heat the tomato sauce over medium heat, add the cooked pasta, bacon lardons, parmesan, capers and basil. Mix well, season with salt and pepper to taste. Be careful with the salt as the bacon steak is already salty.