400 g angel hair pasta, cooked al dente in lots of salty water
For the sauce
50 g unsalted butter
2 cups cream
100 g Parmesan cheese, freshly grated
2 cloves garlic, crushed
1 cup crispy bacon bits
200 g wild rocket
1 level tsp black pepper, cracked
1 cup sundried tomatoes
Put the butter, cream, Parmesan and garlic into a large saucepan and heat very gently until thoroughly blended. Turn up the heat and simmer for 2 minutes.
Add the pasta, heat through, then stir in the bacon, rocket, black pepper and sundried tomatoes. Don’t wait – pile into bowls, eat and enjoy with a delicious glass of Perdeberg Vineyard Collection Cinsault.
About Perdeberg Vineyard Collection Cinsault
This wine shows a subtle red colour. Fresh and light aromas are enhanced by flavours of red berries, cherries and candyfloss. The palate is soft and spicy with a lingering aftertaste.
© Jenny Morris