Creamy Pappardelle with Chicken and Bacon

Submitted by Heather Wilkinson - added 5/1/24

Ingredients

• kosher salt
• 8 oz. thick-cut bacon, cut crosswise into 1/2-inch-wide pieces (about 2 cups)
• 3/4 cup finely chopped onion
• 2 cloves garlic, gently smashed and peeled
• 1 1/4 teaspoons coarsely chopped fresh rosemary or dried
• freshly ground black pepper
• 1 1/2 cups heavy cream
• 2 (250-gram) packages imported pappardelle or other wide noodles
• 1 medium carrot, finely chopped
• 3 cups shredded rotisserie chicken, at room temperature
• freshly grated Parmigiano-Reggiano cheese, for serving
• fresh flat-leaf parsley, coarsely chopped, for serving (optional)

Instructions

1. Bring a large pot of well-salted water to a boil. Meanwhile, cook the bacon in a skillet large enough to hold the pasta and sauce or a wide heavy saucepan over medium-high heat, stirring frequently, until just cooked through with crispy edges, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate, leaving the fat in the pan.
2. Add the onion, garlic, rosemary and 1/4 teaspoon pepper to the skillet and cook, stirring frequently, until the onion is tender, about 5 minutes (do not brown). Add the cream, bring to a simmer and cook until the sauce is slightly thickened, about 5 minutes.
3. 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 of the pasta water, drain the pasta and add it to the sauce, then add 3/4 cup of the pasta water, the chicken and the reserved bacon, and toss to combine. Add more pasta water to loosen the sauce, if desired. Top with cheese, parsley, if using, and salt and pepper to taste. Serve immediately.