Jaclyn Hill Pasta

Yes, you read that right. Her boyfriend (also named Jordan, oh hey!) posted a video of him making this pasta for Jaclyn. I had to recreate it because she raved about it and it looked SO good!

Ingredients:
For the pasta oil:
3 1/2 tablespoons of olive oil
drizzle of white truffle oil
1 tablespoon of onion powder
3-4 pressed garlic cloves
a pinch of salt and pepper

For the Alfredo sauce:
2 cups of heavy cream
a dash of nutmeg
3-4 pressed garlic cloves
1-2 tablespoons of bacon grease
1 tablespoon of lemon juice or 2 tablespoons dry vermouth
red pepper flakes to taste
4-5 sun-dried tomatoes, chopped
drizzle of oil from the jar of sun-dried tomatoes
1 cup of Parmesan cheese
1/4 cup of chopped parley

Other ingredients:
12 ounces of noodles (spaghetti or linguine)
5 strips of bacon, cooked
Sautéed mushrooms (optional)

Directions:
Bring water with two tablespoons of salt to boil. Add half the box of pasta to the water and boil until al dente. While the water is boiling, mix 3.5 tablespoons of olive oil, a drizzle of white truffle oil, 3-4 pressed garlic cloves, 1 T of onion power, and a pinch of salt/pepper. Set aside. Cook 4-5 strips of bacon until crispy. Set aside and chop. Add 3-4 pressed garlic cloves to the bacon grease and stir. Add 2 cups of heavy cream, 2 T dry vermouth, a large pinch of salt/pepper, dash of nutmeg, squeeze of lemon, red pepper flakes to taste. Stir and let thicken for 5-8 minutes. Next, rough chop 4-5 sun-dried tomatoes and add to sauce. Also, drizzle some of the sun-dried tomato oil into the sauce. Add in 1 cup shredded parmesan cheese and half of the parsley. Last, toss the cooked pasta in the oil mixture to coat evenly. Pour the pasta into the Alfredo sauce and mix well. Serve with bacon and parsley to garnish.