PR Sofrito and Bacon Pasta

2 servings

Ingredients

• 4 tbsp puerto rican sofrito 
• 1/2 cup cream
• 1/3 cup parmesan, grated
• 70 grams of bacon
• 1/4 cup white whine
• salt and pepper
• fresh parsley for garnish
• 1/2 cup pasta water
• Pasta of your choice

Equipment

• 10.25 Inch Cast Iron Skillet

Instructions

In a 10.25" cast iron skillet over medium heat, cook the bacon until golden. Then remove from the heat and chop into 1-inch pieces.

In the same cast iron skillet skillet over medium heat, add the wine and let it reduce to about 50%. 

Meanwhile, cook the pasta according to the instructions on the box and save 1/2 cup of pasta water. Remove and drain just before al dante.

Add sofrito, cream, cheese, and bacon to the skillet and let it simmer for a minute. Season with salt and pepper. Adjust the thickness of the sauce with pasta water to the desired thickness.

Coat the pasta with the pasta sauce.

Serve topped with freshly cracked pepper, chopped parsley, and grated parmesan.

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