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1
Line baking sheet with aluminum foil. Place uncooked bacon on foil and cook at 400 degrees until crispy (approx. 20 minutes). Do not pre-heat the oven.
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2
Drain bacon on paper towels and reserve 2 tablespoons of the bacon fat. Once the bacon is drained break into bite sized pieces and set aside.
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3
Place bacon fat, butter, and olive oil in large saute pan. Heat on low until the mixture just starts sizzling.
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4
Turn heat up to medium and add onions. Cook for 2-3 minutes or until the onions just start to turn translucent.
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5
Add apples, salt, and pepper and cook until the onions are a caramel color and apples are softer and a golden brown, approx. 10 minutes. Stir the mixture while it cooks to prevent the apples from sticking too much and to brown the apples on all sides.
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6
Once apple/onion mixture is cooked remove half of it and set aside. Add the 1/2 & 1/2 to remaining mixture and lower temperature to medium low and cook an additional 2 minutes until the mixture starts to simmer, stirring to de-glaze the pan while it cooks.
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7
Add the apple cider to the pan and stir and cook an additional 1 minute. It may appear to curdle but don't worry we'll be blending it.
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8
Remove the pan from stove and place the mixture in a blender or food processor.
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9
And Parmesan cheese and 1/2 of the reserved cooked bacon and pulse until combined but still a little chunky. It should have the consistency of homemade applesauce.
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10
Place blended mixture in a bowl and combine with the remaining cooked bacon and apple/onion mixture.
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11
Add your favorite pasta to the sauce and top with even more cheese and enjoy!
