Tagliatelle with Bacon and Red Pepper - Carl Orr

Ingredients:
250 gms streaky bacon, chopped into slivers
I large red pepper, finely chopped
1large red onion, finely chopped
4 cloves garlic, coarsely chopped
1 teaspoon of rosemary, finely chopped
1.5 cups of peas
2 cups of vegetable stock
½ cup of double cream
1 bay leaf
Parmesan cheese
500 gms tagliatelle

Method:
In a saucepan, fry the bacon in a little olive oil until brown.
Add the onions, red peppers, garlic and rosemary and fry for a few more minutes; season with salt and black pepper.
Meanwhile, in another saucepan bring the vegetable stock to the boil, add the bay leaf and peas and simmer for around 4 minutes.
While these are cooking, boil the tagliatelle in salted water.
When the tagliatelle is cooked, drain it and combine with the rest of the ingredients in a single pan.
Add the cream and stir it through. Serve with grated parmesan.