Cooking Tip: Star anise, one of the main ingredients found in Chinese five spice, is a star shaped pod that has a peppery liquorish taste. It is usually located in the spice aisle, and can be found in grocery stores that carry specialty ingredients, as well as Chinese food stores.
Ingredients 4 Servings
- ½ box Barilla® Linguine
- 1 tablespoon extra-virgin olive oil
- 1 shallot, sliced
- ½ tablespoon black pepper corn, whole
- 2 bay leaves
- 6 star anise
- ½ bottle Chianti wine
- 1 cup chicken broth
- 2 tablespoons cold butter
- 4 slices bacon
- ½ cup Parmigiano cheese, shredded
- 2 tablespoons chives, chopped
- Salt to taste
- In a sauce pan, sauté shallot with black pepper and olive oil for three minutes.
Stir in red wine and bay leaves, bring to a boil and reduce to half.
- Stir in broth and anise stars, bring back to a boil and reduce to half once again, season very lightly with salt and strain. Reserve anise stars for garnishing the dish later, and place liquid in a skillet.
- Meanwhile bring a large pot of water to a boil; cook pasta 3 minutes less than directed on the package.
In a separate dry skillet sauté bacon until crispy, drain and set aside.
- Drain pasta, reserving 1 cup of pasta cooking water.
- Add pasta to skillet with wine reduction liquid and finish over high heat until fully cooked. If needed, add some reserved pasta water. Turn heat off and finish with butter.
- Plate and garnish with crumbled crispy bacon, cheese, star anise and chives.