Lemon and Caper Alfredo Sauce with Pancetta
INGREDIENTS
1 tablespoon cooking oil
150g pancetta cubes or block bacon diced
2 shallots, finely chopped
3 garlic cloves, crushed
1 teaspoon cracked black pepper
400g Delmaine Fresh Spaghetti or Fettuccine
2tsp capers
Salt & Pepper to taste
60g Parmesan, grated, plus extra for serving
1tsp grated lemon zest, plus sliced zest ribbons for serving
2Tbsp lemon juice
DIRECTIONS
Cook Pancetta in large fry pan over a medium heat, stirring regularly, until crispy. Add shallots and garlic and cook, stirring occasionally, until softened. Add cracked pepper and capers and cook for another minute. Meanwhile, cook pasta as per instructions on pack. Add Alfredo Sauce, lemon juice, lemon zest and Parmesan to bacon mixture, cook a further three minutes. Serve pasta in bowls, topped with sauce mix and garnished with lemon zest ribbons, parmesan and cracked pepper