ManchesterChef: fettuccine della casa recipe by Andrew Green

Pasta is a store cupboard staple, and one of those meals we all fall back on time and again. But how about trying something new with it?

It sounds fancy, but fettuccine della casa simply translates to fettuccine house pasta – or the dish of the house. And now, thanks to chef Andrew Green from double AA Rosette-winning restaurant Mamucium, you can make it yourself for an easy midweek tea.

“Spending six years at the start of my career working with Italian cuisine, I picked up this little dish,” says Andrew about the recipe. “It’s so simple to make, but delicious and filling – and what’s even better, it does not break the bank.”

Serves 4.

Ingredients:

• 500g fettuccine
• 1 punnet of cherry tomatoes
• 2 cloves of garlic
• 250ml cream
• 100g chopped bacon (smoked streaky is best)
• 30g dolcelatte cheese
• Salt
• Cracked pepper
• Parmesan
• Touch of oil (olive oil is best)

Method:

1. Drizzle a little olive oil in a saucepan and heat gently. Sauté the chopped garlic until soft but not brown.
2. Add the cherry tomatoes and sizzle until they start to stew – once they have, break them up with a fork.
3. Add the chopped bacon bits and cook until they are firm.
4. Add the dolcelatte cheese and let it slowly melt.
5. Add the double cream, and allow it to bubble and reduce.
6. Season with salt and plenty of cracked pepper.
7. Add a little Parmesan.
8. Turn the temperature down, and allow it to gently simmer.
9. Now follow the instructions on the packet of pasta to cook it until al dente. Once it is cooked, drain it and add it to the sauce.
10. Toss together, and split into four bowls. Top with extra Parmesan and a little extra cracked pepper.

Enjoy!