- 1/2 lb fresh mozzarella, cubed
- 3 cloves garlic, minced
- 1 shallot, minced
- 1/4 lb bacon, diced small
- sea salt and cracked pepper
- dried chili flakes
- 1 ripe tomato, diced
- 15 oz. canned tomatoes, with juice
- 1/3 cup chicken stock
- 3/4 lb fettucine
- In a dutch oven saute the bacon until crisp and then set it aside to drain on paper towel.
- Add the shallot, garlic, and chili flakes to the pot and saute until tender.
- Add the tomato and canned tomatoes and season with salt and pepper.
- Meanwhile, boil the fettucine in salted water.
- Cover and simmer the sauce for 10 minutes.
- Drain the pasta and add to the sauce. Stir in the cheese and the bacon. Serve.