• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B6, D
MineralsCalcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 375g fettuccine

  2. 1 tablespoon olive oil

  3. 30g butter

  4. 1 clove garlic, crushed

  5. 100g pancetta (or bacon or prosciutto), chopped

  6. 300ml cream

  7. pepper

  8. 2 large ripe avocadoes, peeled, stone removed and sliced

  9. grated parmesan, to serve

Instructions Jump to Ingredients ↑

  1. Bring a large pan of salted water to the boil and cook fettuccine according to packet instructions; drain and set aside.

  2. Heat oil and butter together in a frying pan until just melted. Add garlic and pancetta and cook, stirring for 1 to 2 minutes or until pancetta is golden.

  3. Stir in cream and season with freshly ground black pepper; simmer gently for 5 minutes.

  4. Stir through cooked fettuccine and toss to coat evenly. Lastly add avocado slices and mix gently.

  5. Divide pasta amongst four bowls and serve topped with grated parmesan.


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