Molly Joins Chef Rebecca Campbell to Cook Up Something Delicious! | Like a Chef
We're spending the morning in the kitchen with Rebecca Campbell, chef/owner of Sac City Brews and Tower Bridge Dinner Chef!
Delicatta, Fennel, & Bacon Pasta Recipe
1 lb Bacon
4 Shallots or ½ Yellow Onion
2 Cloves Garlic
1 Bulb Fennel
1 Delicatta Squash
3 Cups Cream
1 lb Pasta
1 Cup Shaved Parmesan
Parsley
Slice bacon into lardons and cook over medium heat until crisp. Remove bacon from pan and reserve for later. In the same pan, over medium heat, add shallots, fennel, season with salt & pepper and cook til translucent 5-7 minutes, add garlic and mix in 1 minute. Add delicatta and cover, stir veggie mix every few minutes til the delicatta is tender. Add cream and let it reduce till thickened.
Meanwhile boil pasta in generously salted water. Drain pasta and add to cream sauce. Toss in ½ cup parmesan and stir mixture. Plate with reserved ½ cup shaved parmesan, pepper, and roughly chopped parsley.