Alex Guarnaschelli's Orecchiette with Bacon, Lemon and Cream | The Kitchen

Alex shows how to make a creamy pasta dish using orecchiette and bacon! #AlexGuarnaschelli #FoodNetwork #Orecchiette #TheKitchen Watch Alex on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3sRO36M Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Orecchiette with Bacon, Lemon and Cream RECIPE COURTESY OF ALEX GUARNASCHELLI Level: Easy Total: 50 min Active: 30 min Yield: 6 to 8 servings Ingredients 12 slices bacon, cut into 2-inch strips 1 1/2 cups heavy cream 1/4 cup full-fat sour cream Kosher salt and freshly cracked black pepper Grated zest and juice of 1 lemon, plus additional juice to taste 2 teaspoons Worcestershire sauce, preferably Lea & Perrins 1 pound dried orecchiette pasta, preferably De Cecco 1/2 cup minced fresh chives Directions Cook the bacon: Heat a medium skillet over medium-high heat and add 1/2 cup water and the bacon slices. Cook until all of the water evaporates and the bacon becomes crispy, 8 to 10 minutes. Transfer the bacon to a kitchen towel to drain, reserving the fat in a separate bowl. Make the sauce: In a large skillet, whisk together the heavy cream and sour cream. Season with 2 teaspoons salt and 1 teaspoon pepper. Simmer the cream mixture over medium heat, whisking, until it thickens, 5 to 8 minutes. Add the lemon zest, lemon juice and Worcestershire sauce. Set aside. Cook the pasta: In a large pot, bring 6 quarts water to a rolling boil and season with 1/2 cup salt. The pasta water should taste like seawater. Add the orecchiette to the boiling water and stir with a slotted spoon to make sure it does not clump or stick to the bottom as it cooks. Cook until the pasta is al dente (chewy but not hard or raw tasting), 6 to 8 minutes. Drain the pasta in a large colander, reserving 1/2 cup of the pasta water in case you need it to adjust the sauce. Finish the dish: Reheat the pasta sauce over medium heat until it simmers gently. Add the pasta to the skillet and toss to coat in the sauce. Remove the skillet from the heat and allow the pasta to rest for 2 minutes. Taste for seasoning. Stir in the bacon, some of the reserved bacon fat, an additional splash of lemon juice, chives and pasta water (if needed) to make a sauce that lightly coats the pasta. Serve immediately. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Alex Guarnaschelli's Orecchiette with Bacon, Lemon and Cream | The Kitchen | Food Network https://www.youtube.com/watch?v=QOk4RtM5Xnw