6 oz / 180g fettuccine or other pasta
5 -7 oz / 150 - 200 g bacon, chopped
6 oz / 180g chicken breast,
1 tbsp butter (30g)
2 garlic cloves, minced
½ small onion, finely chopped (brown, white or yellow)
¾ cup heavy cream / thickened cream (185ml)
¾ cup pasta cooking water (185ml) (Note 1)
½ cup FRESH grated parmesan (or ¼ cup store bought grated) (Note 2)
Bring a large pot of salted water to boil. Add pasta and cook for time per packet MINUS 2 minutes (finishes cooking in Sauce).
SCOOP OUT a mugful of pasta cooking water, then drain.
Meanwhile, cook bacon until golden, drain on paper towels.
Season chicken on both sides, cook in bacon fat, 2 minutes each side.
Wipe pan - optional, to keep sauce pretty and white, and for a buttery clean tasting sauce rather than very bacony
Over medium heat, melt butter. Add garlic and onion, cook for 3 - 4 minutes until onion is light golden and soft.
Add cream, about ¾ cup pasta water and parmesan. Stir, then simmer for 2 minutes until it reduces slightly - you don’t need to be exact here. Season with salt & pepper.
Add pasta and toss gently in the sauce for about 1½ minutes. The sauce will thicken and coat the pasta, do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of pasta water.
Toss through bacon and chicken.
Serve immediately, garnished with parmesan and parsley!
On photo: WL-972125 SOUP PLATE 10" | 25.5 CM 17 OZ | 500 ML