Portioned for 2.
Ingredients:
150g fettuccine pasta
2 rashers smoked bacon or can use lardons
125ml cream
1 garlic clove
20g cheese
75ml White wine (optional)
1/4 thinly sliced and diced onion
Fresh parsley
Method:
Bring a pan of water to the boil and add a good pinch of salt.
Add your fettuccine and cook for approximately 10 minutes until al dente. Then place your pasta into cold water to refresh.
Sauté your bacon or lardons in a little oil and add your chopped garlic. Once your meat is cooked add the White wine and reduce by half. When you have achieved this add in your cream and allow to simmer gently.
Place your pasta back into boiling water once it has begun to heat through drain and add in your cream mixture to the pasta.
Add in your parsley gently stir then serve.
Garnish with parsley and ribbons of cheese
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