Tomato Mascarpone Fettuccine with Peperonata (เฟตตูชินีซอสมะเขือเทศมัสคาร์โปนกับเปเปโรนาตา)

1.Cut the bacon into small pieces and cook in a frying pan until crispy. Remove and set aside, leaving approximately 1 teaspoon of bacon fat in the pan. Add the olive oil, onion, red bell pepper, and yellow bell pepper. Sauté over medium heat for 5–6 minutes, until the vegetables soften and begin to brown. Add the garlic and cook until fragrant. Season with apple cider vinegar, salt, and black pepper. Remove from the heat and stir in the chopped parsley.

2.Bring a pot of salted water to a boil. Cook the fettuccine until al dente, reserving some of the pasta cooking water before draining.

3.Add the tomato pasta sauce and mascarpone to a frying pan, along with approximately 4 tablespoons of the reserved pasta cooking water. Heat over medium heat, stirring until the mascarpone melts and the sauce becomes smooth and creamy. Season with salt to taste.

4.Add the cooked fettuccine to the sauce and toss until evenly coated.

5.Transfer the fettuccine to serving plates. Spoon the peperonata over the pasta and finish with the crispy bacon. Serve immediately.