Bucatini with Bacon Cream Sauce

1. 1Bring a pot of salted water to a boil over high heat. Prepare bucatini to al dente according to package instructions, reserving ½ cup pasta water.
2. 2Meanwhile, add the bacon to a skillet over medium high heat. Cook for 2-3 minutes on both sides, until your desired level of crispiness.
3. 3Use tongs to transfer the bacon to a paper towel-lined plate, leaving 1 tablespoon of fat in the pan.
4. 4Return the pan to medium heat and add the butter. Once melted, add the shallots and cook for 2 minutes, until softened.
5. 5Add the garlic and cook for 30 seconds, stirring, until fragrant.
6. 6Add the heavy cream, salt, and pepper and whisk for 5 minutes until slightly thickened.
7. 7Add the al dente bucatini, ½ cup reserved pasta water, bacon, Parmigiano-Reggiano, and parsley, and cook for 1-2 minutes, tossing with tongs, until the bucatini is fully coated in glossy sauce.
8. 8Serve with parsley.

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Image courtesy of Alexis deBoschnek.