Capreolus Bacon Carbonara

2010-09-12

Ingredients:

1 300g pack Capreolus bacon

1 Onion finely chopped (large sweet Spanish is best)

2 Cloves Garlic finely chopped

50g Parmesan finely grated

Small pot Creme Fraiche

150ml chicken or vegetable stock

Freshly ground Black Pepper

Pasta for 4 people

1/2 bunch fresh parsley, chopped

Method:

Gently fry the bacon to release its fat. Cook until lightly browned. Remove the bacon with a slotted spoon and keep warm. In the bacon fat fry the onion and garlic over a low heat until translucent. Add a good quantity of black pepper to taste (we like a lot!), add the stock, creme fraiche and Parmesan and cook gently until the sauce is reduced (and coats the back of a spoon). Return the cooked bacon to warm it through. Serve over pasta and garnish with the parsley.

Serve with seasonal vegetables or a green salad

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