Ingredients
- 4 bacon slices
- 625 g (1 lb 6 oz) veal or chicken agnolotti
- 1 tablespoon olive oil
- 2 garlic cloves, finely chopped
- 120 g (4 1/4 oz/3/4 cup) semi-dried (sunblushed) tomatoes, thinly sliced
- 1 tablespoon chopped thyme
- 375 ml (13 fl oz/1 1/2 cups) pouring (whipping) cream
- 1 teaspoon finely grated lemon zest
- 30 g (1 oz) grated parmesan cheese
Method
1. Grill (broil) the bacon for 5 minutes on each side, or until crisp and golden. Drain on paper towels and then break into pieces.
2. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Heat the oil in a frying pan and cook the garlic over medium heat for 1 minute, or until just golden. Add the tomato and thyme and cook for 1 minute.
3. Add the cream, bring to the boil, then reduce the heat and simmer for 6-8 minutes, or until thickened and reduced by one-third. Season with salt and pepper and add the lemon zest and 2 tablespoons of the parmesan cheese. Serve over the pasta, topped with the remaining parmesan cheese (if desired) and bacon pieces. Serve immediately.
