Fettuccine

Method

Bring a large pot of salted water to the boil and cook the fettuccine according to packet instructions until al dente, then drain reserving a cup of pasta water. Whilst the pasta cooks, fry the bacon lardons in a large pan over medium heat until crispy, then remove and set aside. In the same pan, soften the finely diced onion and minced garlic in the rendered bacon fat for three minutes. Pour in the double cream and melt in the butter, stirring continuously until the sauce is smooth and glossy. Return the bacon to the pan, grate in the Emmental cheese, and season with salt, pepper and nutmeg, adjusting with pasta water if needed. Toss the hot fettuccine through the sauce until well coated, then serve immediately garnished with fresh parsley.