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Pappardelle A La Fiesolana

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Member since 2020
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"As seen at Bar Pitti"

Serves 4 | Prep Time 10 mins | Cook Time 20 mins

Why I Love This Recipe

One of my favorite dishes and a must-have whenever I visit NYC. This isn't quiiite as good as Bar Pitti, but it's definitely a fun crowd pleaser that doesn't dissapoint

Ingredients You'll Need

2 tbsp olive oil

1 tbsp butter

1 small sweet onion, chopped

3 cloves garlic, minced

1/4 tsp red pepper flakes

Kosher salt and cracked black pepper, to taste

1/2 lb. cubed smokey bacon

16 oz tomato puree

1 pint heavy cream

Grated Parmigiano-Reggiano and parsley for garnish

1 lb. pappardelle pasta


Add onion to a food processor and blend until smooth.

Melt butter in a saucepan and add the onion, red pepper flakes, salt and pepper. Cook for 1-2 minutes and then add in the chopped bacon. Cook for a further 3-4 minutes until bacon and onions are fully cooked

Add in the tomato puree and stir the ingredients together. Simmer over low heat for about 30 minutes to let the flavors meld together. This step is critical so that the sauce will have that smoky bacon flavor. Simultaneously cook pasta by following the instructions on the package

Remove from heat and stir in the heavy cream and grated Parmigiano Reggiano

In a sauce pan, add the cooked pappardelle and a proportionate amount of sauce. Toss and plate. Top with chopped parsley and grated Parmigiano Reggiano and serve

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