Tagliatelle with Bacon, Prunes, and Orange
Prune Juice Concentrate adds a rich, sweet note to a simple pan sauce made with bacon and orange zest that...
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Pot
- Skillet
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Wooden spoon
- Plate
Ingredients
- Extra virgin olive oil
- 113 g / 4 ounces bacon, diced
- 110 g / 1 cup minced shallots
- 1 orange, zested and juiced
- 1 g / 1/4 teaspoon red pepper flakes
- 80 g / 1/2 cup pitted green olives
- 70 g /1/2 cup Diced Dried Plums
- 7 1/2 ml / 1/2 tablespoon Prune Juice Concentrate
- 15 ml / 1 tablespoon red wine vinegar
- Salt
- 285 g / 10 ounces tagliatelle or spaghetti
- 15 g / 1/4 cup grated Parmesan
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