Try it...your tastebuds will go wild!
1/2 lb. Pappardelle’s Novo Espresso Linguine
8 strips bacon, cut into lardons
2 cups bourbon
1-1/2 cup cream
1/3 cup Parmesan
1. Bring a pot of lightly salted water to a boil, and cook pasta, stirring occasionally, until al dente, about 8-10 mins. Reserve pasta water.
2. While water is warming up, cook bacon lardons in a sauce pan over medium-low heat until crispy and fat has rendered, about 9-10 mins. Remove, drain on a paper towel and set aside. Turn off heat.
3. Pour out the majority of bacon fat and add bourbon to the pan. Return pan to medium-low heat and cook until bourbon is reduced by half, about 6-7 mins. Add cream and cook, stirring occasionally, until thickened, about 5 mins.
4. Add cooked pasta to the saute pan with bourbon-cream mixture. Increase heat to medium and add cooked bacon, Parmesan and a few ladles of pasta water. Toss until pasta is evenly coated. Serve and enjoy!
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