Bacon, Calabrian Chili, & Chive Pasta with Creamy Truffle Sauce
Bacon, Calabrian Chili, & Chive Pasta with Creamy Truffle Sauce. When you have fresh truffles, it’s necessary to use them in a pasta. Especially one with a creamy, delicious truffle sauce. Topped with crispy thick-cut bacon, Calabrian chilies crushed in oil, fresh chives and basil?! creamy, spicy, and delicious !!
My uncle always buys fresh truffles to cook with, so when he gives us some they are too good to let go to waste. One of our favorite ways to cook with truffles is in pasta dishes or pizzas. Truffles are decadent and so is pasta…a truffle cream sauce with pasta, even more decadent and more delicious.
This dish definitely qualifies as a weekend dish, but we are firm believers in decadent, fancy pastas any night of the week. Especially when you have a fresh truffle that you can’t let go to waste.
This pasta would be super good with the just the truffle sauce alone, but we like to spice things up, you know? So we decided to add crispy thick-cut bacon, a little bit of our new purchase of Calabrian chilies crushed in oil, and fresh herbs. The bacon just makes it even more decadent, the Calabrian chilies bring the spice to this dish, and the fresh herbs make for the perfect springtime edition especially since we’ve started growing our basil plants again.
If it’s the weekend, a special occasion, or even any old week night like tonight…you need to give this pasta a try. Seriously guys, you won’t regret it !!
Ingredients
8 slices thick cut bacon; chopped
2 tablespoons butter
1 shallot; chopped
1/3 brandy
2 cups heavy cream
1/2 cup parmesan cheese
salt and pepper
1 black truffle; shaved or grated
1 pound pappardelle pasta
Calabrian chilies crushed in oil for topping
fresh chives and basil for topping
Directions
In a large skillet, cook the bacon until crispy. Transfer to paper towels to drain. Discard all but 2 tablespoons of bacon fat. Add the butter to the skillet. Add the shallots and sauté for about 3 minutes. Add the brandy, ignite until burned off, and deglaze the pan. When flames diminish add the heavy cream, parmesan, salt, and pepper. Add the truffle and the bacon to the sauce. Heat for another few minutes and keep warm.
Cook the pasta. Drain and add to the skillet with the cream sauce. Toss to combine. Serve topped with Calabrian chilies, chives, and basil.
