charlottegrace1
Gold Member
Serves 4
150g lean smoked back bacon all fat removed.
1 onion chopped
1 - 2 garlic cloves crushed
¼ pint chicken stock
¼ pint dry white wine
200g low fat cheese
450g spaghetti
2 tbsp chopped fresh parley
salt and black pepper to season
15g Parmesan cheese to serve.
Cut the bacon rashers into ½ inch strips and dry fry in a non stick pan for 2 - 3 mins.
Add the onions, garlic and stock to the pan, bring to the boil, reduce the heat and simmer for 5 mins.
Add the wine and boil rapidly until reduced by half. Whisk in the cheese and season to taste with the salt and pepper.
Meanwhile cook the spaghetti according to the packet and drain.
Return the cooked spaghetti to the pan and pour over the bacon sauce. Add the parsley.
Toss well and serve with the Parmesan cheese.
150g lean smoked back bacon all fat removed.
1 onion chopped
1 - 2 garlic cloves crushed
¼ pint chicken stock
¼ pint dry white wine
200g low fat cheese
450g spaghetti
2 tbsp chopped fresh parley
salt and black pepper to season
15g Parmesan cheese to serve.
Cut the bacon rashers into ½ inch strips and dry fry in a non stick pan for 2 - 3 mins.
Add the onions, garlic and stock to the pan, bring to the boil, reduce the heat and simmer for 5 mins.
Add the wine and boil rapidly until reduced by half. Whisk in the cheese and season to taste with the salt and pepper.
Meanwhile cook the spaghetti according to the packet and drain.
Return the cooked spaghetti to the pan and pour over the bacon sauce. Add the parsley.
Toss well and serve with the Parmesan cheese.
