Taglierini fresh pasta with hazelnut sauce and bacon

• 5 minutes to prepare •  15 minutes to cook  • Serves 4

10 MINUTES

Pasta is tossed in a rich, savory hazelnut sauce and sprinkled with crispy bacon for the perfect autumnal pasta dish in only 10 minutes.

Don’t get me wrong, I love hazelnuts in sweet recipes too, but where I really appreciate them the most is in savory dishes.
I also love fresh long pasta like fettuccine, tagliatelle and pappardelle, so when I saw a package of taglierini with a recipe for this amazing sauce I was SOLD.

To concentrate the flavor of hazelnuts, toast them in your oven at 200 degrees for 10 minutes. This is great to use in all savory dishes for crunchness.
You just need to be careful - if you want to try this - just not to overtoast them, because the taste would easily become sour.
Crispy bacon and creamy butter are perfect compliments to this delicious fall pasta sauce.

Here's what you will need for the 4-serving recipe:
 

320 g Taglierini fresh pasta
100 g toasted hazelnuts
40 g butter
100 g bacon
200 ml dry white wine
1 shallot
EVO oil
salt and pepper

1. Chop coarsely the toasted hazelnuts and mix them with the butter by stirring
2. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the shallot - chopped -, and let it become soft and golden
3. Add the bacon and braise it for a couple of minutes. Then, pour the white wine and let it evaporate
4. Finally, add the cream of hazelnuts, salt, and mix well
5. Meanwhile, cook the Taglierini pasta in boiling salted water
6. Drain Taglierini pasta al dente. Add them to the hazelnut sauce and season it with freshly ground pepper, according to your taste

Nutrition Facts of this dish are right below. Data is provided per serving.