Creamy Tomato & Parmesan Pasta - cooking recipe

Ingredients

1 (400 g) can chopped tomatoes with juice
1/2 cup cream
1/4 cup parmesan cheese
1 garlic clove
100 g shredded bacon
1 tablespoon olive oil
500 g fettuccine pasta

Preparation

1. Cook fettucine as directed
2. Crush and chop garlic clove finely.
3. Heat oil in a frying pan on medium-high, add garlic and bacon and cook until they start to brown.
4. Add tin of tomatoes to the frying pan and stir.
5. Reduce heat to medium and simmer for 15 minutes.
6. Reduce to low heat and add cream.
7. Stir until cream is fully mixed inches.
8. Stir parmesan cheeses into the sauce.
9. Add fettucine and stir until heated through and covered with sauce.
10. Serve, sprinkling a little parmesan cheese over the top of each serve if you wish.