Pappardelle with Bacon Cream Sauce

Friday meals need to be two things: easy and indulgent.

I'm ready to have a fantastic meal on Friday night because I'm ready to celebrate the end of another week and a couple of days of rest. However, there is still one factor to consider - I'm tired. 

Recently, there is a meal I've started making when I get home on Friday nights that fits both criteria:  Pappardelle with a Bacon Cream sauce.

Pappardelle is a wide noodle and egg based pasta. It tastes delicate yet really compliments this sauce.  I don't use it everyday so it feels special to use it for this type of meal. I really don't have a lot to explain with the Bacon Cream sauce except that I use grated aged gouda to really give the sauce some flavor.  Besides that it speaks for itself.

Have another great weekend everyone.

Pappardelle with Bacon Cream Sauce

8 oz Pappardelle 

5 oz bacon chopped

1 1/2 cups heavy cream

4 oz aged gouda

Boil the Pappardelle pasta according to the instructions. (It usually won't take long so make sure you time it right with the sauce) Put the chopped bacon on medium high in a skillet and cook until crispy. Remove the bacon and pour off grease. Then add the heavy cream to deglaze the pan and reduce down until thick. Add the cheese and stir until melted and incorporate. Pour over the pasta and top with the bacon.