So this is my attempt at recreating a dish called the Hemingway Short Story from Pagliacci’s in Victoria, BC Canada. I did not make the pasta itself, but the rest is from scratch. No exact measurements, I’m afraid, as I eyeball this sort of thing, but here’s the basic framework of it.
I cooked down 4 slices of thick bacon to render the fat, but did not crisp them up. Once cooled, I cut those up and set aside. Reserved the fat, cleaned the pan, and used some of the fat to sauté about a tbsp of fine minced shallot and a tsp or so of grated garlic. Pinch of salt, splash of white wine, reduce until almost dry. A cup-ish gf heavy cream and reduce until slightly thickened but not by too much. Undercook the pasta by a minute or so so it can finish in the sauce. Hit it with a little fine grated parmegianno, but not too much. Pag’s makes theirs fairly light in flavour so that the flavour of the cream itself isn’t overwhelmed. Bacon and green onions go in. Taste for seasoning. Again, it’s pretty mild so go light. They also don’t put pepper in the sauce. Toss, plate, nom.
by Lo-Fi_Pioneer