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- 4 lbs. Peer bacon or 8 lbs. Peer ham
- 4 oz. Butter or olive oil
- 2 qts. Heavy cream
- 5 lbs. Tagliatelli, cooked, drained, hot
- 10 oz. Grating cheese (blend of parmesan, romano, & asiago)
- Black pepper - to taste
- Parsley or fresh basil, chopped - for garnish
- Grating cheese - to top
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Cut bacon into thin strips. Cook until almost done. Remove from pan, drain grease and reserve. For ham: cut into 1/4" strips, toss in butter and leave in pan.
Add cream to pan. Bring to boil. Simmer one minute while stirring constantly.
Bring to simmer, cook until thick.
Add cheese, black pepper and reserved bacon and finish cooking.
Pour sauce over pasta, garnish with chopped herbs, serve immediately.
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Note: Using bacon and ham together as a variation adds richness and variety, mushrooms are also a nice addition.
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