Thursday, August 8, 2013

Creamy bacon & avocado fettuccine



• 375g fettuccine

• 1 tablespoon olive oil

• 30g butter

• 1 clove garlic, crushed

• 100g pancetta (or bacon or prosciutto), chopped

• 300ml cream

• pepper

• 2 large ripe avocadoes, peeled, stone removed and sliced

• grated parmesan, to serve



Preparation method


Bring a large pan of salted water to the boil and cook fettuccine according to packet instructions; drain and set aside.

Heat oil and butter together in a frying pan until just melted. Add garlic and pancetta and cook, stirring for 1-2 minutes or until pancetta is golden.


Stir in cream and season with freshly ground black pepper; simmer gently for 5 minutes.

Stir through cooked fettuccine and toss to coat evenly. Lastly add avocado slices and mix gently.

Divide pasta amongst four bowls and serve topped with grated parmesan.

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