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Ingredients
- 400g fettuccine
- 2 tsp butter
- 3 rashers bacon, chopped
- 1 clove garlic, finely chopped
- 100g gruyere, diced
- 100g fontina, diced
- 1 cup pouring cream
- 4 tbsp tomato passata (sieved tomatoes)
- 2 tbsp flat-leaf parsley, chopped
- 100g fresh goat's curd
- salt and pepper
- 1/2 cup parmesan, grated
Method
Cook fettuccine in lightly salted boiling water until al dente. Drain and keep warm.
Melt butter in a frying pan and cook bacon and garlic, stirring, over medium heat until bacon is crisp. Add gruyere, fontina and cream and stir until cheeses melt.
Add passata, parsley, goat's curd and cracked black pepper. Cook over low heat for 1-2 minutes.
Add sauce to pasta and toss gently. Serve sprinkled with grated parmesan.
