Creamy Pappardelle with Chicken and Bacon

By Leite's Culinaria

Ingredients

Kosher salt
8 ounces (about 2 cups) thick-cut bacon (cut crosswise into 1/2 inch (13 mm) wide pieces)
3/4 cup (4 oz) finely chopped onion
2 garlic cloves (gently smashed and peeled)
1 tablespoon plus 1 teaspoon coarsely chopped fresh rosemary or 1 1/4 teaspoons dried rosemary
Freshly ground black pepper
1 1/2 cups heavy cream
16 ounces pappardelle or other wide noodles
1 medium (4 oz) carrot (finely chopped)
6 cups (from 1 large chicken) shredded rotisserie chicken (at room temperature)
Freshly grated Parmigiano-Reggiano cheese (for serving)
Coarsely chopped fresh flat-leaf parsley (for serving (optional))

Prep Time15mins
Cook Time20mins
Servings6

Instructions

Bring a large pot of well-salted water to boil over medium-high heat.

Meanwhile, in a skillet large enough to hold the cooked pasta, cook the bacon, stirring frequently, until just cooked through with crispy edges, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate, leaving the fat in the pan.

Add the onion, garlic, rosemary, and 1/4 teaspoon pepper to the skillet and cook, stirring frequently, until the onion is tender, 3 to 5 minutes (do not brown). Add the cream, bring to a simmer, and cook until the sauce is slightly thickened, about 3 minutes more.

Meanwhile, add the pappardelle and carrots to the boiling water and cook until the pasta is al dente and the carrots are tender, 5 to 6 minutes. (If using other wide noodles, boil until al dente, adding the carrots 5 to 6 minutes before the pasta is done.) Reserving 1 1/2 cups (350 ml) of the pasta water, drain the pasta in a colander.

Add the pasta to the sauce, then 3/4 cup (180 ml) of the pasta water, the chicken, the reserved bacon, and toss to combine. Cook over low heat until the chicken is warmed through, 3 to 5 minutes. Add more pasta water to loosen the sauce, if desired.

Top with cheese, parsley, if using, and salt and pepper to taste. Serve immediately.