PREP TIME: 10min
COOK TIME: 20min SERVES: 6
600ml thickened cream
50g bacon, shredded
½ cup Parmesan, grated
2 tbsp olive oil
2 sprigs parsley
1 onion, quartered
1 clove garlic, minced
¼ cup water
3cm slice lemon rind
1 tsp salt
¼ tsp pepper
Step 1: Cook spaghetti until Al dente (see packet instructions). Drain and set aside once cooked.
Step 2: Meanwhile, add 2 tbsp of olive oil to a large nonstick fry pan. Place pan over medium heat.
Step 3: Fry shredded bacon for 2 minutes.
Step 4: Add all remaining ingredients to the pan. Stir together to combine.
Step 5: Bring pan to boil to form a creamy sauce.
Step 6: Lower pan heat and simmer the cream sauce for a further 5 minutes. Continue to stir occasionally.
Step 7: Take pan off heat. Using a spaghetti server, remove the parsley sprigs, lemon rind and onion from the cream sauce.
Step 8: Pour the drained spaghetti into the pan and toss it through the cream sauce.
Step 9: Serve.