Ingredients

The following ingredients have 7 Servings
  • Kosher salt
  • 8 ounces (about 2 cups) thick-cut bacon (cut crosswise into 1/2 inch (13 mm) wide pieces)
  • 3/4 cup (4 oz) finely chopped onion
  • 2 garlic cloves (gently smashed and peeled)
  • 1 tablespoon plus 1 teaspoon coarsely chopped fresh rosemary or 1 1/4 teaspoons dried rosemary
  • Freshly ground black pepper
  • 1 1/2 cups heavy cream
  • 16 ounces pappardelle or other wide noodles
  • 1 medium (4 oz) carrot (finely chopped)
  • 6 cups (from 1 large chicken) shredded rotisserie chicken (at room temperature)
  • Freshly grated Parmigiano-Reggiano cheese (for serving)
  • Coarsely chopped fresh flat-leaf parsley (for serving (optional))

Instruction

  • Bring a large pot of well-salted water to boil over medium-high heat.
  • Meanwhile, in a skillet large enough to hold the cooked pasta, cook the bacon, stirring frequently, until just cooked through with crispy edges, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate, leaving the fat in the pan.
  • Add the onion, garlic, rosemary, and 1/4 teaspoon pepper to the skillet and cook, stirring frequently, until the onion is tender, 3 to 5 minutes (do not brown). Add the cream, bring to a simmer, and cook until the sauce is slightly thickened, about 3 minutes more.
  • Meanwhile, add the pappardelle and carrots to the boiling water and cook until the pasta is al dente and the carrots are tender, 5 to 6 minutes. (If using other wide noodles, boil until al dente, adding the carrots 5 to 6 minutes before the pasta is done.) Reserving 1 1/2 cups (350 ml) of the pasta water, drain the pasta in a colander.
  • Add the pasta to the sauce, then 3/4 cup (180 ml) of the pasta water, the chicken, the reserved bacon, and toss to combine. Cook over low heat until the chicken is warmed through, 3 to 5 minutes. Add more pasta water to loosen the sauce, if desired.
  • Top with cheese, parsley, if using, and salt and pepper to taste. Serve immediately.