Trufflehive Pasta

• 1 lb cooked fettuccine 
• 2 cups heavy cream 
• 1 cup cooked chopped bacon or pancetta 
• 1 tbsp fresh thyme
• 1 tsp chopped fresh garlic 
• 2 tbsp chopped fresh parsley (1tbs reserved)
• 1 tsp lemon zest 
• 1 tbsp fresh lemon juice 
• 2 tbsp chopped fresh chives (1 Tbsp reserved)
• Fresh cracked pepper 
• 3 cups finely shredded Trufflehive (1 cup reserved) 

Directions

1. Add cream, thyme, & garlic to the pan. Reduce on low to medium heat until reduced by half and slightly thickened. Once it’s reduced and simmering, add pancetta, lemon juice, lemon zest, chives, parsley, pepper and cheese. 
   
   
2. Prepare fettuccine pasta as directed by packaging. Drain and set aside. 
   
   
3. When cheese is well incorporated and melty add fettuccine and mix well together. Sprinkle with remaining cheese and herbs.