Pasta, Noodles and Rice Recipes - Tagliatelle Verde with Bacon, Garlic and Fennel Recipe

Ingredients

Serve 4-6

• 6 un-smoked streaky bacon rashers

• 2 tablespoons olive oil

• 2 fennel bulbs, finely chopped

• 2 garlic cloves, finely chopped

• 4 tablespoons freshly grated Parmesan cheese

• 300 ml/1/2 pint fromage frais

• 3 tablespoons finely chopped parsley

• 375 g/12 oz spinach tagliatelle

• salt and pepper

• fennel fronds, to garnish

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Method:

1. Grill the bacon until crisp. Drain on kitchen paper and set aside.

2. Heat the oil in a frying pan, add the fennel and garlic, cover and cook gently over a low heat for 5 minutes until the fennel is just tender.

3. Add the Parmesan, fromage frais and parsley, and season to taste with salt and pepper. Simmer over a low heat for 1-2 minutes.

4. Meanwhile, cook the pasta until al dente. Drain well, return to the pan, pour over the sauce, and toss. Transfer to a warmed serving dish.

5. Chop the bacon and sprinkle it over the pasta. Garnish with fennel fronds and serve immediately.