Alex Guarnaschelli's Orecchiette with Bacon, Lemon and Cream

By Food Network · 30 min

Ingredients

Instructions

1. Heat a medium skillet over medium-high heat with 1/2 cup water and the bacon strips. Cook until the water has evaporated and the bacon is crispy, 8 to 10 minutes. Move the bacon to a kitchen towel to drain, keeping the fat in a separate bowl.
2. In a large skillet, whisk the heavy cream and sour cream together. Season with 2 teaspoons salt and 1 teaspoon pepper. Simmer over medium heat, whisking, until thickened, 5 to 8 minutes. Stir in the lemon zest, lemon juice and Worcestershire sauce, then set aside.
3. In a large pot, bring 6 quarts water to a rolling boil and season with 1/2 cup salt. Add the orecchiette and stir with a slotted spoon so it does not clump or stick. Cook until al dente, 6 to 8 minutes. Drain in a large colander, reserving 1/2 cup of the pasta water.
4. Reheat the sauce over medium heat until it gently simmers. Add the pasta and toss to coat. Take the skillet off the heat and let the pasta rest for 2 minutes. Taste and season. Stir in the bacon, some of the reserved bacon fat, an extra splash of lemon juice, the chives and pasta water as needed until the sauce lightly coats the pasta. Serve immediately.

Summarized from Food Network's video. Watch it for the details.

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LemonCreamHeavy creamSour creamBaconOrecchiette