Bacon Beurre Blanc takes this pasta to the next level, especially when you consider that pasta is as much about the sauce as it is the pasta.
I already have a recipe that talks about Beurre Blanc and how it can be tricky or time consuming to make. But here’s the gist – the key to making beurre is to keep the heat low enough and to stir often enough so that the butter solids (the white stuff) don’t separate from the fat (the oily stuff). This is how beurre blanc looks so creamy without having “cream” added.
In short – butter is an emulsion. It’s the perfect combination of fat, water, and protein molecules that are in balance.
Ideas for how to use Bacon Beurre Blanc
For the pasta, you can use whatever you like. Fettuccini noodles, Ricotta stuffed raviolis, even the WholeFoods porcini stuffed raviolis in the refrigerated section would be amazing with this sauce.
I also recently did this sauce on some fresh caught grouper with a roasted cauliflower and broccoli sprinkled with red pepper flakes. It was amazing with the fish! You could also try this with Halibut or nearly any other white fish (bronzino!?)
Alternatively, use this as a sauce for heavy roasted rosemary potatoes. Just don’t toss them in the sauce if you’re serving them hot out of the oven – the heat from the potatoes will break the emulsion and it will turn greasy in 5 seconds flat.
Serving Beurre Blanc
Pasta cools fairly quickly on the outside, so feel free to drain, plate, and drizzle the sauce over as needed.
For fish, allow to sit at room temp for 2-3 minutes and then spoon over the fillets on a platter and serve immediately. This should be the last thing on the table so that it doesn’t sit too long.
For hot roasted veggies, like potatoes, I suggest serving in a separate side dish and have your diners pour over their food once seated and ready to eat. The food will have likely cooled just enough by then to prevent so much separation. Of course, you can do this with the fish and pasta options too!
If you make this Bacon Beurre Blanc, I’d love it if you would leave a comment or give this recipe a rating! I try to respond to each and every comment. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Seeing your photos is what makes this all worth it.Print
Ravioli and Bacon Beurre Blanc
This quick and easy sauce will upgrade any type of pasta from store bought fresh ravioli to simple spaghetti noodles. It’s also great on white fish such as grouper or snapper.
- Prep Time: 3
- Cook Time: 20
- Total Time: 23 minutes
- Yield: 2-4 1x
- Category: Pasta
- Cuisine: Italian
- 1/2 # Pasta, or pre-made ravioli of choice
- 1/4# Thick Cut Bacon, diced
- 1 Shallot, Minced
- 1 Sprig of Rosemary (small, 2–3 inches long)
- 1/4 cup White Wine
- Splash of White Wine Vinegar (use Sherry Vinegar if you don’t have white wine vinegar)
- 1 Sticks of Unsalted Butter, cubed
- Salt and Pepper to Taste
- Render the bacon. Bring a pot of water to boil pasta in while rendering.
- Once the bacon is crispy, remove from pan and pour off the excess fat into a heat-proof container and set aside, but keep about 1/2-1 tablespoon in your pan.
Add minced shallot and rosemary to the pan, gently sauté for 1 minute. Then deglaze with ~1/4 cup white wine and a splash of white wine vinegar (~2 tsp).
Reduce by 2/3 and then turn heat to low and add in the cubes of butter. Drizzle in another 2 Tablespoons of bacon fat.* Slowly melt and whisk so that the butter doesn’t separate by getting too hot. Add pasta to water during this stage.
Season with pepper and salt as needed and serve over pasta. You can also toss pasta in the pan along with the sauce to coat entirely.
*The reason why you don’t want to keep a ton of fat in your pan when removing the bacon is because you’ll be adding alcohol (in a water based substance) and it will create a lot of splatter. So just leave enough to lightly sauté your shallots and add in extra for flavoring when finished with high heat.
- Serving Size: 4oz Ravioli + 2oz Sauce
- Calories: 654
Keywords: Pasta, Ravioli, Sauce, Bacon, Butter, Easy Recipes