This pasta dish originated centuries ago in Fiesole, a town outside of Florence. However, it is still enjoyed today by numerous Italian and Italian-Americans. Get the recipe below by Ciao Chow Bambina!
INGREDIENTS
- 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
- 1 (28 ounce) can crushed tomatoes
- 1 cup light cream
- Grated Parmigiano-Reggiano
- 1 lb. pappardelle pasta
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Main Image & Recipe: Ciao Chow Bambina
