August 1, 2016
While I am a fan of all types of pasta - pappardelle holds a special place in my heart. This Tuscan twist on a flat noodle is wider and bolder than the rest and 'pappare' literally means 'to gobble up' - how could you not love it?
This recipe is very simple and uses just a single pan for ease of preparation and also cleaning up. The bacon is crisped in the pan while fat is rendered off and used to cook the other ingredients - this maximises the flavour and makes a little bit of quality bacon go a long way.
If you are organised and use dried pasta, you can make the sauce in the time it takes to cook the pasta. Once you make this dish once, it will almost certainly become a staple of your Italian cooking repertoire.