Asparagus Fettuccine with Bacon, Lemon and Parmesan

clock 5 minutes + 15 minutes bowl Serves 4


  • 2 Tbsp olive oil
  • 6 rashers streaky bacon, sliced
  • 1/2 cup Homebrand cream
  • 1 grated zest and juice of a lemon
  • 400 g Signature range fresh fettuccine
  • 2 bunches asparagus, cut into 5cm pieces
  • grated Parmesan to serve
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  • 1. Heat the olive oil in a medium sized saucepan or fry pan.

  • 2. Add the bacon and cook until crisp.

  • 3. Add the cream and lemon zest and juice and simmer at a low heat for a few minutes until slightly thickened. Season with salt and pepper.

  • 4. Cook pasta in boiling salted water, adding the asparagus spears to the pan in the last 3 minutes.

  • 5. Drain then toss through the bacon mix.

  • 6. Put into a warmed serving bowl and add parmesan to taste.

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