Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc. </a>
Yield: 12 servings
sprigs Italian flat leaf parsley
qts. chicken stock
ounces (approx. 1/4 c.) extra virgin olive oil
Salt to taste
Pepper to taste
lbs. fresh tagliatelle pasta
slices bacon, cooked until crisp and minced
lbs. Parmesan cheese, finely grated and divided
Parmesan shavings, optional
black truffle, thinly sliced*
c. chives, finely chopped
sprigs chervil for garnish
Combine cloves, garlic, allspice and parsley in a cheesecloth sachet. Bruise spices and garlic to release flavor. Bring to boil with chicken broth. Boil for one hour, until reduced by half.
Remove herb sachet from broth. Place broth in a blender. Add butter and olive oil. Whip on high for 1 minute. Season with salt and pepper.
Cook pasta al dente in boiling water. Drain. In a sauté pan, heat the pasta and bacon with 1/2 the sauce and 1/2 Parmesan cheese.
Divide the remaining sauce among 12 pasta bowls. Place 1/12 of the pasta-bacon mixture on top of the sauce. If desired, place Parmesan shavings on the sauce. Top each with portion of remaining grated Parmesan cheese, truffle slices, chives and chervil. Serve immediately.
*Or, substitute truffle oil and drizzle over each serving.
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