Try this quick and easy pasta dish with “Baconcetta” (aka. The Baconer’s Smoked Lardons) instead of pancetta. These decadent little flavor bombs perfectly accent the bucatini coated in creamy egg and Parmigiano
Bourbon pairs best with foods that are sweet, smoky or rich in luscious fats, and bacon just so happens to be all three, so I say, marry them! The result? A sweet-salty-smoky flavor meld that is so much more than its individual parts.