Cut the bacon and fry in a frying pan. Add the finely chopped onion or garlic, and sauté.
Boil short pasta of your choice in plenty of hot water and 1 tablespoon of salt (not listed) to cook them al dente. The pasta in this photo is Tortellini.
Chop up the walnuts and almonds. You can enjoy the texture if you chop them roughly.
When some fat comes out of the bacon, add the cream cheese or mascarpone, and pour the white wine. Melt the cheese while evaporating the alcohol content.
Add the heavy cream, and taste the sauce. Season with salt and pepper and add the rosemary powder. Drizzle the olive oil over the cooked pasta, transfer to the frying pan, and mix with the sauce.
Sprinkle with coarsely ground black pepper, and enjoy warm.
Refer to Recipe ID: 841291 for homemade mascarpone.
Apparently, the authentic recipe only uses walnuts. It's also delicious if you add cashew nuts and hazelnuts to the sauce.
If you only use walnuts, use at least 10 walnuts.
Low-calorie version: Wipe off the bacon fat with kitchen paper in Step 4. Use low-fat cream. It was delicious with soy cream as well.
Scatter with chopped parsley, or garnish with it for a bit of color to finish.
I also made this with onion, mascarpone and milk. My husband said he liked the one with bacon better.
I used 2 tablespoons of brandy instead of white wine. Using brandy adds richness and lovely aroma to this dish. I used gnocchi for this sauce.
Story Behind this Recipe
I came across with this delicious dish while traveling, and I made my own version using cream cheese instead of mascarpone. I used store-bought pasta, so it's different from the amazing handmade pasta they make in Italy, but I think the sauce tastes very similar to the one I had.
Bacon and cheese are both salty, so taste the sauce before you season it with salt and pepper. Don't overcook the pasta. I think it's tastier if you add the pasta into the sauce rather than pouring the sauce over the pasta. So we always add the pasta into the sauce at home.