5 oz bacon chopped 1 1/2 cups heavy cream 4 oz aged gouda
Boil the Pappardelle pasta according to the instructions. Put the chopped bacon on medium high in a skillet and cook until crispy. Remove the bacon and pour off grease. Then add the heavy cream to deglaze the pan and reduce down until thick. Add the cheese and stir until melted and incorporate. Pour over the pasta and top with the bacon.
Thanks to Dunx for passing this on: Rachael Ray's recipe for Late Night Bacon. A recipe so incredible it has spawned its own facebook group. Be sure to read the reviews - the best are on page 3 (look especially for MrTopHat's).
Now I am the first to admit that there is nothing better that a crispy, perfectly cooked slice of bacon. That is, to my mind, culinary perfection. But here at the Republic of Bacon, we also want to celebrate diversity in bacon dishes and bacon uses. For example, there may be times when you don’t [...]
Finally something good about the state of Michigan...BACON CAMP. The Washington Post just ran a story on a camp I wish existed when I was a kid (though I'm sure my parents still would have sent me to the JCC). Read all about it HERE!