1. Cook fettuccine in boiling water in a large saucepan following packet directions. Drain and set aside to keep warm.
2. To make sauce, cook bacon in a large frypan for 4-5 minutes or until crisp. Add shallots, and cook for 1 minute longer. Stir in cream and stock, bring to the boil then reduce heat and simmer until reduced and thickened. Stir in sun-dried tomatoes and toss fettuccine in cream sauce. Sprinkle with Parmesan cheese and serve.