This is a very forgiving recipe. Play. Cream or no cream. Or half and half. Or chicken stock. Skip the egg. Replace parsley with chives. Skip bacon. Use any hard cheese. Whatever.
6 slices bacon
1 tablespoon olive oil
2 shallots, peeled and finely diced
1 clove garlic, peeled and chopped or microplaned
1 tablespoon sherry wine vinegar
4 anchovy fillets
1/2 cup Marcona almonds
juice/zest from 1/2 lemon
1/2 cup chopped flat parsley
1/2-3/4 cup heavy cream
1.5 cups grated cheese (any combination of parmesan, pecorino, romano, piave)
salt for pasta water
1 pound dry pasta
for toppings: olive oil, balsamic (thick if you have it), salt, pepper, chopped parsley
Put on a big pot of water to boil pasta.
In a medium-sized cast iron or nonstick pan, fry up the bacon to your liking. Remove cooked bacon and place on paper towel. Pour out most of the bacon fat and reserve for other uses. Turn pan to medium heat. Add olive oil. Add shallots and cook until translucent. Add garlic and cook for one minute. Add vinegar and cook for 30 seconds. Turn off heat and set aside.
Bash anchovies with a mortar and pestle. Add almonds and bash until almost a paste but not quite.
In a large bowl (in which you will serve the pasta) add almond/anchovy mixture, egg. lemon juice/zest, parsley, cream, 1 cup of the cheese, salt, pepper, and cooked shallots/garlic. Whisk together.
Once the pasta water is boiling. add 1 tablespoon of salt. Add pasta. Before pouring pasta into a colander, scoop out and reserve at least 1 cup of pasta water. Cook pasta until al dente.
Add cooked and drained pasta to almond, anchovy, lemon juice/zest, parsley, cream, shallots, garlic mixture. Pour in 1/4 cup pasta water. Use tongs to combine. Taste. Add more pasta water, cheese, salt, and pepper as needed. Taste again.
Serve with toppings on the table: crumbled bacon, pasta water, parsley, parmesan, salt, pepper, olive oil, and balsamic vinegar.
DASH AND BELLA