Spaghetti with bacon and rocket

There’s nothing like bacon and cream together to give flavour to any base such as pasta. Served with a salad and crusty, fresh bread this is an ideal supper dish for the whole family. Serves 4.

INGREDIENTS

300g smoked bacon, cut in 25mm pieces

75g dried breadcrumbs

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon crushed red pepper flakes

500g spaghetti

1 tablespoon olive oil

1 garlic clove, chopped

250ml double cream

100g rocket, washed and dried

50g grated Parmigiano-Reggiano cheese

METHOD

1) Heat a frying pan over a medium heat.

2) Add the bacon and sauté until the fat is rendered and the bacon is golden brown.

3) Transfer with a slotted spoon to a plate lined with a paper towel. Discard all but one tablespoon fat.

4) Add the breadcrumbs, salt, black pepper and red pepper flakes to the pan. Sauté until breadcrumbs are golden. Transfer to a bowl.

5) Bring a large pot of salted water to a boil. Add the pasta and cook until al dente then drain. Transfer the pasta to a large serving bowl.

6) While the pasta is cooking, add the olive oil to a clean saucepan. Add the garlic and sauté for 1 minute. Add the cream and simmer until slightly reduced and thickened.

7) Pour the cream over the pasta. Add the bacon, rocket and half of the cheese. Toss to combine. Sprinkle the breadcrumbs and remaining cheese over the pasta, briefly toss and serve immediately.