Double the recipe for more people.

Ingredients

• 200 grams dried pasta (spaghetti or fettuccini)
• 6 rashers bacon, diced
• 4 cloves garlic peeled and sliced
• 2 tblsp oil or butter
• 250 grams crème fraiche or sour cream
• ½ cup chicken stock
• 100 grams blue cheese or feta cheese
• 2 cups baby rocket or baby spinach leaves

Method

1. Cook the pasta in a large saucepan of boiling water for 10-12 minutes or until al dente.
2. While the pasta is boiling, pan-fry the bacon and garlic in the oil or butter until softened and fragrant.
3. Stir in the creme fraiche or sour cream and chicken stock. Stir until hot. Crumble in the blue or feta cheese.
4. Drain the pasta and toss through the sauce. Serve in bowls with the rocket or spinach.

Cooks Tips

- We used Matatoki Farm's Coromandel Blue ewe's-milk cheese for this recipe.