Ingredients (serves 4)
- 1 tbs olive oil, plus extra to drizzle
- 6 rashers streaky bacon, rind removed, sliced
- 1 cup fresh or frozen peas
- 2 garlic cloves, crushed
- 80g Boursin cheese
- 300ml thin cream
- 1 cup (100g) grated parmesan cheese
- 1/4 cup chopped parsley
Method
- Cook pasta in a pan of boiling, salted water according to packet directions. Drain, then toss in a little olive oil.
- Heat oil in a large frypan over medium heat, then add bacon and cook until crisp and golden.
- Add peas, garlic, Boursin and cream, then stir over low heat until cheese has melted.
- Season with salt and plenty of cracked black pepper and stir in half each of the parmesan and parsley.
- Add cooked pasta and toss. Serve topped with remaining parmesan and parsley, and a drizzle of olive oil.
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