Blue Velvet Pasta with Gorgonzola Cream Sauce, Crispy Bacon, and a Hint of Umami

1.Bring 1 liter of water to a boil in a large pot. Add a pinch of salt and the pasta. Cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

2.In a mixing bowl, combine the flour with a pinch of salt. Gradually add water while mixing until a dough forms. Knead the dough for about 5-7 minutes until smooth. Roll out the dough to your desired thickness and cut into your preferred pasta shape.

3.In a large skillet, heat the olive oil and vegan butter over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the fat in the skillet.

4.In the same skillet, add the gorgonzola cheese and milk. Stir until the cheese melts and the sauce is smooth. Add erythritol, soy sauce, salt, and pepper to taste. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

5.Add the cooked pasta to the skillet and toss to coat in the gorgonzola sauce. Stir in the grated Parmesan cheese until melted and well combined.

6.Serve the pasta hot, topped with crispy bacon and additional Parmesan cheese if desired.