WASHINGTON — Ingredients:

  • 10 oz. Dry Spaghetti Pasta
  • 2 oz. Smoked bacon, chopped into ½” pieces
  • 2 oz. Lobster meat
  • 10 oz. Heavy cream
  • 2 oz. Sugar snap peas
  • 1 Tbsp White Truffle Oil
  • 2 oz. Mascarpone Cheese
  • 1 tsp Chopped garlic
  • 1 Tbsp Parmesan Cheese
  • Salt & Pepper

Preparation:

  • Cook spaghetti in boiling salted water per manufactures instructions drain and reserve.
  • In a 12” sauté pan on medium heat, cook and render Smoked Bacon for approximately 10 minutes until bacon becomes crispy. 
  • To pan with bacon add; Sugar Snap Peas, Lobster Meat, and White Truffle Oil, Heavy Cream, Mascarpone Cheese and Garlic. 
  • Bring to a simmer over medium-high heat while stirring frequently. 
  • Cook until Lobster Meat reaches a temperature of 145°, approximately 3 minutes. 
  • Once hot throughout, add in the Parmesan Cheese, Salt and Pepper. Place cooked Spaghetti Pasta in to sauce and toss to coat.

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