Pappardelle alla Fiesolana

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. fresh pappardelle

• ~3 slices of smoked bacon or pancetta, coarsely chopped

• 2 tbsp. extra virgin olive oil

• 1/2 shallot, chopped

• 4 garlic cloves, minced

• 14 oz. whole San Marzano tomatoes

• 1/2 cup heavy cream

• Parmigiano Reggiano, finely grated

• Italian parsley, finely chopped

• Salt to taste

• Pasta water as needed

  
  

Directions:

1. Bring a large pot of water to a boil.

2. Heat 1 tbsp. olive oil in a large pan and sauté the bacon until fully cooked. Remove from the pan and set aside.

3. In the same pan, add the remaining olive oil and sauté the shallot until soft and translucent, about 3-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes, until fragrant.

4. Add the tomatoes along with their juices and and salt to taste. Crush the tomatoes and let simmer over medium-low heat for about 20-30 minutes to let the flavors meld together.

5. Once the water comes to a boil, add plenty of salt. Cook pasta until al dente. Reserve 1 cup of pasta water.

6. Stir in the heavy cream and add back the cooked bacon. Let simmer over low heat while the pasta finishes cooking. Add more salt to taste.

7. Strain the pasta and add to the pan along with 1/4 cup of pasta water. Toss over medium-high heat. Add more pasta water as needed.

8. Plate and top with parsley and grated Parmigiano.