This dish, originally made with turkey and spaghetti, was named after a famous opera singer named Luisa Tetrazzini. I like to use chicken because I think it's more moist and flavorful & the linguini holds up better against the sauce. There are many variations, and like most of my recipes feel free to omit, add, or substitute what you like. It's creamy deliciousness is unlike any other. Buon Appetito!
Put the olive oil in a sauce pan and heat for a few minutes.
Add the bacon, onion, garlic and mushrooms and cook until the mushrooms are brown. Add the peas, and pour into another bowl.
Pour the half and half and milk into another saucepan and heat to warm. Don't boil! Keep warm.
Cook the linguini, or pasta of choice, as directed, drain, rinse and set aside.
Now we'll make the roux. In the same pan you cooked the mushroom mixture, melt the butter on a low heat.
Add the flour, nutmeg and black pepper to the melted butter and whisk for about 1-2 minutes, without browning, until it just starts to bubble. Remove from the heat for a few minutes.
Put the pan back on the stove, on a medium heat, and immediately add the warmed milk and wine, slowly, whisking constantly. Cook until thickened, about 10 to 15 minutes, stirring frequently. Season with salt and pepper.
Add the roux to the mushroom mixture, along with the linguini and the swiss cheese.
Pour all into a buttered casserole dish and top with the panko bread crumbs and parmesan cheese.
Bake at 400 degrees for 25 to 30 minutes or until nice and golden brown.