🍴Servings: 4 🍽️Pre: 10 mins 🥓Cook: 40 mins
🥓INGREDIENTS:
- 8 slices bacon, cut into 2- inch strips
- 1tsp bacon grease
- 1 cup heavy cream
- 3 tbsp full- fat sour cream
- Kosher salt and freshly cracked black pepper
- Grated zest and juice of 1/2 lemon
- 1 1/2 tsp Worcestershire sauce
- 2/3 pound dried orecchiette pasta
- 1/3 cup minced fresh chives
🍳INSTRUCTIONS:
Step 1: Cook the Bacon
Heat a medium skillet over medium- high heat. Add 1/3 cup water and the bacon strips. Cook for 8 to 10 minutes until the water has evaporated and the bacon is crispy. Transfer the bacon to a paper towel- lined plate to drain. Pour the bacon fat into our bacon grease saver, reserving 1 teaspoon of the bacon grease.
Step 2: Make the Sauce
In a large skillet, whisk together the heavy cream an dsour cream. Add 1 1/3 teaspoons salt and 2/3 teaspoon black pepper for seasoning. Simmer the cream mixture over medium heat, stirring until thickened, 5 to 8 minutes. Add the lemon zest, lemon juice, and Worcestershire sauce. Set aside.
Step 3: Cook the Pasta
In a large pot, bring 4 quarts of water to a boil and season with 1/3 cup salt. Add the orecchiette pasta to the boiling water and stir occasionally to prevent sticking. Cook the pasta for 6 to 8 minutes, until al dente. Drain the pasta in a large colander, reserving 1/3 cup of pasta water to adjust the sauce if needed.
Step 4: Finish the Dish
Reheat the pasta sauce over medium heat until it begins to simmer. Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce. Remove the skillet from the heat and let the pasta sit for 2 minutes. Taste and adjust the seasoning if necessary. Add the bacon,a bit of reserved bacon fat, a splash of lemon juice, minced chives, and some of the reserved pasta water (if needed), tossing to combine until the sauce lightly coats the pasta. Serve immediately.
