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Cut the bacon and fry in a frying pan. Add the finely chopped onion or garlic, and saute. Boil short pasta of your choice in plenty of hot water and 1 tablespoon of salt (not listed) to cook them al dente. The pasta in this photo is Tortellini. Chop up the walnuts and almonds. You can enjoy the texture if you chop them roughly. When some fat comes out of the bacon, add the cream cheese or mascarpone, and pour the white wine. Melt the cheese while evaporating the alcohol content. Add the heavy cream, and taste the sauce. Season with salt and pepper and add the rosemary powder. Drizzle the olive oil over the cooked pasta, transfer to the frying pan, and mix with the sauce. Sprinkle with coarsely ground black pepper, and enjoy warm. Refer tofor homemade mascarpone. Apparently, the authentic recipe only uses walnuts. It's also delicious if you add cashew nuts and hazelnuts to the sauce. If you only use walnuts, use at least 10 walnuts. Low-calorie version: Wipe off the bacon fat with kitchen paper in Step 4. Use low-fat cream. It was delicious with soy cream as well. Scatter with chopped parsley, or garnish with it for a bit of color to finish. I also made this with onion, mascarpone and milk. My husband said he liked the one with bacon better. I used 2 tablespoons of brandy instead of white wine. Using brandy adds richness and lovely aroma to this dish. I used gnocchi for this sauce.
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Italian pasta organized by shape — which sauce belongs with which pasta
The definitive Italian cooking technique book in English
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Salt-cured Sicilian capers — superior to brine-packed
Powdered cream for shelf-stable cooking — sauces, baking, camping