Share a Family Recipe Bacon Pappardelle with garlic butter and shaved Parmigiano

Please have fun with our recipes. We welcome you to be creative.

Joanne and I hope you will make our recipe soon. Please when you do send us a photo as we would love to see and hear what you think and your suggestions.

From Joanne and Frank

The following is the way we like it. Usually our recipes include garlic and red pepper either chopped, as pepperoncino or crushed. It’s the same thing with the salad, so if you don’t like spicy food, simply eliminate it from the recipe.

Traveling as we do, its always at the top of our list to eat not only healthy but delicious food that typically can be whipped up in a relatively short amount of time. One such recipe is as follows. It can be made in less than a half hour.

Ingredients

Ingredients (all are approximate measurements)

For the Pasta:

• Pappardelle egg pasta – 250 grams, 8 ounces or a half pound

• 4 tablespoons of Olive Oil

• 4 tablespoons of Butter

• 1 to 2 cloves of garlic to taste (optional)

• Grating cheese to taste

• Pepperoncino to taste (optional)

• Salt & Pepper also to taste

(Pepperoncino optional but highly recommended)

Instructions

1. In a large pasta pot, boil enough water to adequately cook the pasta. For an average size pot this would probably come to 3 1/2 litres or a gallon of water. Add about a tablespoon of salt and a half tablespoon of olive oil for every pound of pasta to the boiling water.

Hint and Tip: The oil helps to keep the pasta from sticking together.

2. In a small saucepan, add 4 tablespoons each of Butter and Extra Virgin Olive Oil; cover and bring to a simmer.

3. Add to the sauce pan approximately 250 grams or about a Cup of diced bacon. Allow the bacon to cook, covered in the simmering olive oil and butter for about 5 of 6 minutes or until the bacon is done.

Hint and Tip: The bacon will have a soft texture and a beautiful pink colour. It will not be crispy as it would be if it were fried.

4. Once the large pasta pot comes to a boil, add the pappardelle and allow to cook according to the time identified on the package or until al dente; usually about 5 or 6 minutes

5. Take a medium size clove of garlic, mash it and add it to the bacon about a minute or so before serving.

6. When the pasta reaches the al dente point, with a slotted spoon, tongs, etc. place two portions, one to each flat plate. Then spoon the bacon, olive oil, garlic and butter over the pasta.

7. Sprinkle pepperoncino and spoon in the sauce to your liking.

8. Using your favorite grated cheese, sprinkle liberally over the top.

Hint and Tip: Joanne and I love the following: Parmigiano Reggiano, Grano Padano, Locatelli or Pecorino Romano. You can add poached shredded chicken, mushrooms and or peas to the pasta and pancetta in place of the bacon.

On behalf of Joanne and I, along with everybody here at Everybody Loves Italian, thank you.

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We love ya’, keep smiling and always remember Everybody Loves Italian.

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