This pasta dish is wonderfully creamy and indulgent, with 4 of my very favourite ingredients; bacon, garlic, cheese and a good splash of alcohol. The sauce, while no friend to your waistline is very versatile, and works equally well over some grilled chicken breasts with griddled asparagus.
450g of pasta such as fusili or rigatoni
8 rashers of smoked back bacon, diced
1 large red onion, finely sliced
3 cloves of garlic, crushed
200ml of cream
100ml of chicken stock
100ml of white wine
50g grated Parmesan
15g of butter
1 tbsp. of plain flour
1 tsp. dried parsley
1 tsp. of sugar
First of all, heat a medium sized frying pan with 1 tbsp. of olive oil, before adding the bacon. Gently fry for a minute before adding half the onion, stirring gently for another minute. at this point you want to turn the heat down a bit before adding a tsp. of sugar. This is just to very lightly caramelise the mixture. add some black pepper and stir occasionally. Meanwhile add the pasta to a large pan, a pinch of salt and a quick drizzle of olive oil. Then add boiling water until the pasta is covered and put on a medium heat. After this, take the bacon and onions off the heat and leave to one side.
Now onto the sauce. Firstly melt the butter in a medium saucepan before adding the garlic, 1 tbsp. of olive oil and a pinch of black pepper. stir vigorously for 30 seconds before adding the flour, again mixing vigorously to create a roux. then add the chicken stock, cream and the wine. For the best results, use a nice dry white wine, and remember, never use a wine you would not drink. lower the heat and stir gently for 2 minutes. Then, slowly add the parmesan and finally the parsley, stirring all the while.
The next thing you need to do is bring the bacon back on a high heat for a minute, adding the rest of the onions, which you want to retain a bit of bite. By this time the pasta should be cooked, so drain and put to the side. Then add the bacon and onions to the sauce and reduce down over a high heat. Then mix in with the pasta and serve. Add some black pepper and serve with some nice peppery rocket.