• 500g fettuccine
• 175g shortcut bacon, roughly chopped
• 4 garlic cloves, crushed
• 4 green spring onions, finely sliced
• 600ml thickened cream
• ¼ cup chopped fresh parsley
• 1 cup grated parmesan cheese
Cook the pasta according to packet directions. Drain well and return to pan.
Meanwhile, spray a large, non-stick frying pan with olive oil and place over a medium heat. Sauté bacon, garlic and half the spring onions for 3–4 minutes.
Stir in the cream and bring to a gentle boil. Simmer for 3–4 minutes. Add to fettuccine along with the parsley, remaining spring onions and parmesan. Toss to coat. Season to taste with pepper. Top with extra parmesan. Serve with garlic bread and side salad, if desired.