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swan_towerI have a tasty recipe for linguine with a sauce of bacon, shallots, and sun-dried tomatoes in cream — but my sister dislikes creamy things. She suggested doing it as a butter sauce instead, and I’m debating the best way to approach that.
Current recipe: cook chunks of bacon for six minutes in olive oil over medium heat, add chopped shallots for 1 minute, add cream and bring to boil, turn off heat and add sun-dried tomatos and parmesan.
Butter variant: should I just cook the bacon in butter and otherwise proceed as before? Or brown the butter for a while before adding the bacon? Or something else? Does this subsitution even work? (It’ll obviously create a different texture overall, but that’s the goal: my sister isn’t lactose-intolerant, just anti-creamy texture.) I could just experiment, but in the interests of winding up with an edible meal at the end, I thought I’d see what the commentariat advises.
Current recipe: cook chunks of bacon for six minutes in olive oil over medium heat, add chopped shallots for 1 minute, add cream and bring to boil, turn off heat and add sun-dried tomatos and parmesan.
Butter variant: should I just cook the bacon in butter and otherwise proceed as before? Or brown the butter for a while before adding the bacon? Or something else? Does this subsitution even work? (It’ll obviously create a different texture overall, but that’s the goal: my sister isn’t lactose-intolerant, just anti-creamy texture.) I could just experiment, but in the interests of winding up with an edible meal at the end, I thought I’d see what the commentariat advises.
