When you take linguine and toss it in a spicy marinara sauce loaded with garlic and bacon with some Parmesan and a touch of cream, you get what I am calling Linguine La Parma. It’s also made with under ten ingredients, making it lightning fast to prepare!
- 6 tablespoons extra virgin olive oil, divided (plus more for drizzling over plated portions, if desired)
- 8 ounces diced pancetta, guanciale or bacon
- 1 red or yellow onion, diced
- 9 cloves garlic, minced or pressed
- 2 1/2 cups chicken or garlic broth (e.g. Garlic Better Than Bouillon)
- ½ cup hot sauce (I use Frank’s Redhot)
- 3 1/2 cups marinara sauce (I like Rao's or Victoria, at room temperature is best), divided
- 1/2 – 1 tsp crushed red pepper flakes (optional, you can add more if you want it spicier or less for milder)
- 1 pound linguine (see Jeff’s Tip)
- 1/3 cup heavy cream or half-and-half
- 1 cup grated Parmesan cheese
- Add 3 tablespoons of the olive oil to the Instant Pot. Hit Sauté and Adjust so it's on the More or High setting. After 3 minutes of heating, add the pancetta and sauté for about 8 minutes until it begins to get crispy. Remove with a slotted spoon, place in a bowl and set aside but leave the oil and pancetta juices in the pot.
- Add the remaining 3 tablespoons of the olive oil and then add the onion and garlic and sauté for 3 minutes. As the onions sweat, scrape the bottom of the pot so the sticky layer of the browned pancetta bits are removed. The bottom of the pot should be nice and clear.
- Add the broth, hot sauce and red pepper flakes (if using). Stir well, giving the bottom of the pot a final scrape. Then, add 1 ½ cups of the marinara and stir once more.
- Break the linguine in half and layer in a crisscross fashion so it’s mostly submerged in the sauce but do not stir. Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 6 minutes. Quick release when done and give the pot a good stir (NOTE: The linguine may be a little clumped together and a bit more than al dente but that’s how it should be. It will become independent and continue to cook to the perfect bite as as it’s stirred and rests in Step 5).
- Return the pancetta to the pot, stir in the remaining 2 cups of marinara, the cream and grated cheese. Let rest for 5 minutes before serving topped with additional cheese and drizzled olive oil, if desired.
The pancetta can be left out to keep this vegetarian (if that happens, only use 3 tablespoons of olive oil since you're skipping Step 1) and the Parmesan and cream can be left out to keep this dairy-free. Leaving out all these things will make it vegan.
To keep this linguine mild, simply adjust the broth to 3 cups instead of 2 ½, leave out the hot sauce and don’t add the red pepper flakes.