• 375g fettuccine
• 1 tablespoon olive oil
• 30g butter
• 1 clove garlic, crushed
• 100g pancetta (or bacon or prosciutto), chopped
• 300ml cream
• 2 large ripe avocadoes, peeled, stone removed and sliced
• grated parmesan, to serve
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.