Pappardelle alla Fiesolana

Inspired by Bar Pitti

Ingredients:

Pappardelle:

• 1 cup ‘00’ wheat flour (I use Gran Mugnaio for both types of flour)

• 1 cup semolina flour

• 2 eggs, 1 yolk

Sauce:

• 1 15 oz. can tomato sauce

• 1/4 medium yellow onion

• 1 tbsp. salted butter

• 6 pieces smoked bacon, coarsely chopped (smoked pancetta preferred, but regular bacon works too!)

• 1 pint heavy cream

• 2 tbsp. Parmigiano Reggiano, grated

• 1 tsp. parsley, finely chopped (for garnish)

Directions:

Pasta Dough:

1. Mix the two types of flour together in a bowl. Create a well and add the two eggs and one yolk. Using a fork, slowly whisk together, bringing in the flour until dough begins to form. Once formed, knead the dough for about 10 minutes. Wrap dough tightly in plastic wrap and let sit for about 1 hour. The dough can sit overnight if you want to make it ahead of time.

2. After the dough has rested, remove from plastic wrap and divide into four even pieces. Roll out each piece into a thin sheet of pasta (6 or 7 on the KitchenAid pasta roller attachment).

3. Cut the pasta sheets into long pieces about 1 inch wide. Fresh, thin pappardelle is key so, if possible, making it at home is your best option.

4. Bring a pot of water to a boil. Add plenty of salt. Add the pasta and cook for about 2-3 minutes until fully cooked.

Sauce:

1. Add onion to a food processor and blend until smooth.

2. Melt butter in a saucepan and add the onion. Cook for 1-2 minutes and then add in the chopped bacon. Cook for a further 3-4 minutes until bacon and onions are fully cooked.

3. Add in the sauce and stir the ingredients together. Simmer over low heat for about 30 minutes to let the flavors meld together. This step is critical so that the sauce will have that smoky bacon flavor.

4. Remove from heat and stir in the heavy cream and grated Parmigiano Reggiano.

5. In a sauce pan, add the cooked pappardelle and a proportionate amount of sauce. Toss and plate. Top with chopped parsley and grated Parmigiano Reggiano and serve.