Some years ago, when we were still Dream Satellite subscribers and loyal fans of Discovery’s Travel and Living Channel, I saw David Rocco cook a pasta dish with chocolate sauce called penne al cioccolato. I grimaced as I watched him do it because I thought it was utterly disgusting. What a dolt I was to have passed judgment without trying the dish first. Well, I’ve since rectified my attitude.
Last night’s dinner was fettuccine al cioccolato but, instead of anchovies which David Rocco used, per Speedy’s suggestion, I substituted crisp bacon bits. The pasta and chocolate dish was just so good. The melted chocolate was like silk that coated the pasta. The subtle sweetness was both highlighted and offset by the saltiness of the bacon. An uncomplicated recipe that yields a dish with complex flavors and textures.
Fettuccine with chocolate and bacon
Ingredients
- 100 grams fettuccine cooked al dente in salted water
- 1 tablespoon olive oil
- 100 grams belly bacon chopped
- 1 clove garlic finely chopped
- 1/2 cup dark chocolate morsels (if using a chocolate bar, chop finely before measuring)
- 1/4 cup panko or regular unsweetened bread crumbs
- 1 pinch cayenne powder
- salt to taste
- chopped parsley to garnish (optional)
Instructions
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Heat the olive oil in a pan.
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Add the chopped bacon and garlic. Sprinkle the cayenne powder over them. Over medium-high heat, cook until the bacon bits are browned and crisp.
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Set the heat to low. Add the chocolate to the pan. Cook, stirring often, until melted. Add just enough salt to create the balance of sweet-salty flavor that you like.
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Add the cooked pasta to the pan. Sprinkle with bread crumbs. Toss to coat the noodles with sauce.
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Top the pasta with parsley and serve hot.
Recipe Notes
Dark chocolate is essential for this recipe. Sweeter chocolates like milk chocolate will not give the sauce the correct balance of flavor.
WOW! this looks so good. Chocolate and bacon? I did not know it would go with pasta, but i guess it does. Yum! :)
Hi Xai. Just read your about me page. You’re very funny. :D
I just installed livefyre and something weird happened to your comment. Seems it’s the only one affected among 53k comments
This must be the ultimate proof that EVERYTHING IS BETTER WITH BACON! :)
@natzsm I was tempted to use butter in lieu of olive oil because butter makes everything better too lol
I just installed livefyre and something weird happened to your comment. Seems it’s the only one affected among 53k comments
@natzsm I was tempted to use butter in lieu of olive oil because butter makes everything better too lol
I came across your blog through Saveur (Congrats btw!) via Marketmanila. I linked to this post from my blog, if you don’t mind.
Oh, I was in Saveur?
“I linked to this post from my blog, if you don’t mind.”
I don’t mind at all. :)
I came across your blog through Saveur (Congrats btw!) via Marketmanila. I linked to this post from my blog, if you don’t mind.
Hi Ms. Connie!
I was trying to post a comment last Friday but there seemed to be something wrong with my computer then.
I also linked this recipe in my blog. Hope it’s ok. :)
I would like to try this recipe soon… but have to wait for proper timing since I’m not sure if those who eat my cooking would immediately welcome this idea. :P
How did the final product taste like? :)
Marvelous. :)
Hi Connie,
A pasta stall in Seattle’s Pike Place Market was selling chocolate flavored pasta, fettucine if I remember correctly. I too had my doubts about the idea of pasta + chocolate but I think I’ll give it a go next time I come across it. In the meantime, I’ll try your recipe, hoping for a successful endeavor. :)
I’ve always, like you used to, been a little bit dubious of sweet/chocolate pasta. But you make this look fantastic and, its s true point to not pass judgement without trying it first! I think you may have just twisted my quite rubber-like arm on this one!