Fettuccine Bacon And Cream
|Dried fettuccine||1 Pound (500 Grams)|
|Grated parmesan cheese||4 Tablespoon|
|Bacon rashers||2 , trimmed and chopped|
|Shallots||4 , chopped|
|Cream||125 Milliliter (1/2 Cup)|
|Chicken stock||125 Milliliter (1/2 Cup)|
|Chopped sun dried tomatoes||3 Tablespoon|
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.