- 4 slices of bacon
- 625g veal agnolotti
- 1 tablespoon oil
- 2 cloves garlic
- 2/3 cup semi dried tomatoes, sliced thin
- 1 tablespoon chopped thyme
- 1 1/2 cups cream
- 1 teaspoon grated lemon zest
1. Grill the bacon for 5 minutes or until crispy. Remove, drain well on paper towel and break into pieces.
2. Cook the pasta in a large pot of salted water. Drain well and keep warm.
3. Heat the oil in a frypan and cook the garlic for 1 minute or until just golden. Add the tomato and thyme and cook for 1 minute.
4. Add the cream, bring to the boil then reduce heat and simmer for 6-8 minutes, or until the cream has thickened and reduced. Season and add the lemon zest.
5. Add the pasta and stir gently to combine. Sprinkle with broken up bacon pieces.
- 625g veal agnolotti- 1 tablespoon oil
- 2 cloves garlic
- 2/3 cup semi dried tomatoes, sliced thin
- 1 tablespoon chopped thyme
- 1 1/2 cups cream
- 1 teaspoon grated lemon zest
1. Grill the bacon for 5 minutes or until crispy. Remove, drain well on paper towel and break into pieces.
2. Cook the pasta in a large pot of salted water. Drain well and keep warm.
3. Heat the oil in a frypan and cook the garlic for 1 minute or until just golden. Add the tomato and thyme and cook for 1 minute.
4. Add the cream, bring to the boil then reduce heat and simmer for 6-8 minutes, or until the cream has thickened and reduced. Season and add the lemon zest.
5. Add the pasta and stir gently to combine. Sprinkle with broken up bacon pieces.
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