Black Truffle Pecorino Pappardelle
Egg pappardelle with a black truffle pecorino cream sauce, topped with bacon, zucchini, and tomatoes.
Equipment
- large pot for cooking pasta
- large skillet
Ingredients
- ½ lb. egg pappardelle pasta
- 6 tbsp. unsalted butter
- 1 cup bacon, cut in half inch pieces
- 1 cup chopped onion
- 1 cup diced red or orange bell peppers
- 1 cup zucchini, cut in half inch cubes
- 2 tbsp. minced garlic
- ¼ cup white wine
- ½ cup chicken broth
- ⅔ cup heavy cream
- 3 cups grated black truffle pecorino cheese
- 1 cup halved cherry tomatoes
- ¼ tsp. black pepper
Instructions
- Boil a large pot of water for your pasta.
- Meanwhile, in a small skillet, cook the bacon until barely crisp. Remove bacon to a plate.
- And, in a large skillet, melt the butter, and then cook the onions and peppers, until they're softened but not browned. Then, add the zucchini and garlic and cook for two minutes.
- Cook your pasta according to the directions on the bag, in salted water. Drain well.
- Add the wine, chicken broth, and cream and cook until bubbly. Then add 2 cups of the cheese, and cook on low heat for one minute.
- Stir in the tomatoes, bacon, pepper, and the pasta. Stir until the pasta is well coated in the sauce.
- Top each portion of pasta with additional cheese.
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