Creamy Pappardelle with Bacon and Sun-Dried Tomatoes

• จำนวนที่เสิร์ฟ: 4 servings
• เวลาทำ: 10 minutes
• เวลารวม: 35 minutes

ส่วนผสม

8 oz pappardelle pasta

¾ lb thick-cut smoked bacon, diced

1 shallot, diced

3 garlic cloves, minced

2 tbsp unsalted butter

½ cup dry white wine

2½ cups heavy cream

½ cup Parmigiano-Reggiano, freshly grated

¼ cup sun-dried tomatoes, roughly chopped

½ cup sweet peas (frozen is fine)

½ tsp salt

½ tsp black pepper

¼ tsp crushed red pepper flakes

Fresh basil, for garnish

วิธีทำ

Cook pappardelle according to package directions until al dente. Before draining, reserve ½ cup of the pasta water. Drain and set aside.

In a large sauté pan over medium-high heat, add the diced bacon and cook until golden and slightly crispy, about 8–10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of bacon fat from the pan.

Return the pan to medium heat. Add the shallot and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the butter and let it melt, stirring to combine.

Pour in the white wine and cook, stirring occasionally, until reduced by half — about 5–7 minutes.

Add the heavy cream and bring to a gentle simmer. Let it cook and thicken for 5–7 minutes, stirring occasionally. Reduce heat to low, then stir in the Parmesan until fully melted and the sauce is smooth and creamy.

Add the bacon, sun-dried tomatoes, and sweet peas to the sauce and stir to combine. Add the cooked pappardelle and toss with tongs until every noodle is coated. If the sauce is too thick, add a splash of the reserved pasta water and toss again.

Season with salt, black pepper, and crushed red pepper flakes — taste and adjust as needed. Let cook together for 2–3 more minutes.

Serve immediately, topped with fresh basil and extra Parmigiano-Reggiano.