Creamy Bacon Pasta (Print Version)
# Ingredients:
→ Meat
01 -
150g diced streaky bacon
→ Vegetables & Aromatics
02 -
2 finely diced shallots
03 -
1 large clove garlic, finely diced
→ Liquids
04 -
60ml dry white wine
05 -
80ml chicken stock
06 -
160ml double (heavy) cream
→ Pasta & Grains
07 -
200g long-cut pasta
→ Herbs & Cheese
08 -
2 tablespoons finely diced fresh parsley
09 -
30g freshly grated Parmesan cheese
→ Seasonings
10 -
Salt, to taste
11 -
Black pepper, to taste
# Instructions:
01 -
Place diced bacon into a large pan with the heat off. Turn heat to medium and cook slowly until bacon is crisp and fat has rendered. Remove bacon with a slotted spoon onto paper towels. Discard excess fat if more than 1 tablespoon remains.
02 -
Add finely diced shallots to the leftover bacon fat and sweat gently until soft and golden. Add garlic and cook for 30 seconds. Pour in dry white wine and increase heat slightly. Simmer for 3-4 minutes until almost all liquid evaporates and alcohol aroma dissipates.
03 -
Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain pasta reserving some cooking water.
04 -
Reduce heat to medium. Stir in chicken stock, double cream, Parmesan, and parsley to the pan. Simmer gently, stirring frequently, until the sauce thickens slightly. Season with salt and black pepper as needed.
05 -
Transfer cooked pasta directly into the sauce using tongs, including some pasta water to loosen the sauce if necessary. Toss well to coat pasta evenly. Add crisp bacon and continue tossing until sauce clings beautifully to the pasta. Adjust consistency with additional pasta water if over-thickened.
06 -
Serve immediately, garnished with extra Parmesan and parsley if desired.
# Notes:
01 -
Cook bacon slowly to render fat properly and achieve maximum crispness without burning.