Bucatini with basil cream, Meyer lemon, and candied bacon.
In a large skillet or sauté pan, melt 3-4 tablespoons butter over medium-high heat. Add 1/4 cup minced shallot; cook until translucent. Add 2 minced garlic cloves and cook until fragrant - about 30 seconds. Deglaze with 1/4 cup brandy. Add juice from one meyer lemon, and cook until Brandy and juice are nearly evaporated. Add 1 cup heavy cream; cook until boiling. Meanwhile, start the bucatini. Once cream is boiling, add 1 cup grated parmigiano-reggiano and drop heat to low. Add chopped basil, and season with salt and pepper. Once pasta is nearly al dente, add to cream, along with some of the pasta water. Toss until sauce is glossy and coats the bucatini, and the bucatini is fully cooked. Toss in the candied bacon and serve with grated parm.