6 sliced Cal & Gary's Thick Sliced Bacon, sliced into matchsticks
1 Cup Founders & Farmers Shredded Parmesan
1 tbsp garlic, chopped
2/3 cup heavy cream
400g Cal & Gary's linguini pasta
2 tbsp parsley, chopped
1/2 + 1/4 cup past water
salt and peper
How to make it
Place bacon into a pan and cook on medium until crispy, about 5 minutes. Strain and reserve the bacon fat.
Fill a large pot with water and season with salt. Now bring to a boil. Add the pasta and cook until al dente according to the package. Strain over a bowl to save the pasta water and set aside.
Add the bacon fat to a large pot. Now add the garlic and cook until it starts to colour. Add the cream and ½ cup pasta water to the pan. Once the cream starts to bubble, add the parmesan and continue cooking until it reaches sauce consistency, about 5-10 minutes.
Now add the pasta to the pan and a good amount of ground black pepper. Stir to coat the pasta with the sauce. If sauce is too thick, add up to a ¼ cup of pasta water.
Finish the pasta with crispy bacon and parsley. Enjoy with a glass of white wine.
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6 sliced Cal & Gary's Thick Sliced Bacon, sliced into matchsticks
