Yield: 12 servings. SAUCE: 6 whole cloves 2 garlic cloves 6 allspice berries 2 sprigs Italian flat leaf parsley 2 quarts chicken stock 1 lb. butter 2 oz. (approximately 1/4 cup) extra virgin olive oil to taste, salt to taste, pepper PASTA: 2 lbs. fresh tagliatelle pasta 20 slices bacon, cooked until crisp and minced 2 lbs. Wisconsin Parmesan cheese, finely grated and divided Parmesan shavings, optional 1 black truffle, thinly sliced 1 cup chives, finely chopped 12 sprigs chervil for ...

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