A delightful pasta dish combining the richness of cream, the savory crunch of pancetta, and the tangy sweetness of sun-dried tomatoes.
Heat the olive oil in a skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the pancetta and cook until crispy, about 5-6 minutes.
Stir occasionally to cook the pancetta evenly.
Remove the pancetta and set aside, leaving the rendered fat in the skillet.
This step ensures the pancetta remains crispy.
Add the shallots to the skillet and sauté until translucent, about 2 minutes.
Lower the heat if the shallots start to brown too quickly.
Stir in the sun-dried tomatoes and cook for another minute.
This step enhances the flavor of the tomatoes.
Pour in the cream and bring to a gentle simmer.
Stir continuously to prevent the cream from curdling.
Cook the linguine in a large pot of boiling salted water until al dente.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Drain the pasta and return it to the pot.
Do not rinse the pasta to retain its starchiness for better sauce adherence.
Combine the pasta with the sauce and half of the grated cheese.
Toss thoroughly to coat the pasta evenly with the sauce.
Serve the pasta on plates, garnished with pine nuts, parsley, and the remaining cheese.
Serve immediately for the best flavor and texture.
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