breakfast
33% whipping cream
Pappardelle with bacon in a cream sauce
Ingredients
Pappardelle
120 g
Vegetable oil
20 g
Raw-smoked bacon
100 g
Parmesan cheese
20 g
Fresh basil leaves for garnish
a few
Salt, freshly ground black pepper
to taste
Method of preparation
- Add the egg pappardelle and a little vegetable oil to boiling salted water and cook for 4 minutes (Important: there should be enough water so that the pasta floats freely in the pot without sticking together).
- Cut the bacon into strips 1.5–2 cm wide (cut across the slice).
- Fry the sliced bacon over low heat in a minimal amount of vegetable oil (or in a dry, non-stick deep skillet) until golden brown.
- Add cream to the skillet with the bacon and heat until the sauce thickens.
- Drain the freshly cooked pappardelle in a colander and let the water drain off. Then add the pasta to the pan with the sauce and stir. Cook until the sauce thickens.
- Serve the pasta in a deep bowl and garnish with basil leaves, freshly ground black pepper, and grated cheese.
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