Barilla Heart pasta with creamy Chianti sauce and crispy bacon

Perfect for a date night, this recipe incorporates the delicious flavours of Ruffino Chianti for an unforgettable meal.

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High Protein

Indulge in a delightful culinary experience with our Barilla Heart Shaped Love Pasta recipe featuring a luscious Chianti sauce, crispy bacon, and Parmigiano Reggiano cheese. This mouthwatering dish combines the heartiness of Barilla pasta with the savoury goodness of hickory smoked bacon and a creamy Parmigiano Reggiano blend. Create this masterpiece today for a gourmet dinner date experience that combines simplicity with sophistication.

Ingredients 4 Number of Servings

1 Box Barilla heart shaped love pasta (or Barilla pasta of your choice)

2 eggplants

6 slices hickory smoked bacon, julienned

2 tbsp extra virgin olive oil

1 shallot, minced

1 cup Ruffino Chianti (or similar red wine)

2 cup heavy cream

½ cup Parmigiano

1 tbsp butter, diced

1 tbsp Italian parsley, chopped [or micro parsley]

Salt and black pepper to taste

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  • Place a pot of salted water to boil; cook pasta according to package directions.

  • Meanwhile in a skillet, render bacon over medium heat until crispy; drain the fat and reserve bacon on the side.

  • In the same skillet sauté shallot with olive oil for 2 minutes over medium low heat, before it gets brown add wine and reduce to 1/3 over high heat. Stir in cream, season with salt and pepper and simmer for five minutes. 

  • Drain pasta and toss over high heat until sauce is perfectly coating the pasta.

  • Turn off heat, stir in Parmigiano cheese and butter. Serve with crispy bacon and parsley over the top.

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