Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THIS is a great dish and everyone I have ever made it for absolutely loves it. It is really easy to make and is creamy and delicious. Once you master it you could swap out the chicken or bacon for chorizo and you have a totally different dish!
200g penne pasta
1 tbsp. olive oil
1 garlic clove, minced
2 slices of bacon, chopped
1 Irish chicken fillet, sliced
50ml white wine
1 small bunch spring onion, chopped
Salt and freshly ground black pepper
For the sauce, heat the olive oil in a large frying pan and add the chicken and bacon meat. Cook for a few minutes until the meat has browned, then add the minced garlic. Cook for a further minute before adding the white wine, then turn the heat down to low.
Add the cream to the pan and season well with salt and pepper and simmer for 5 minutes on low heat. Then add the sliced spring onions and take off the heat.
For the pasta, bring a large pan of salted water to the boil and cook the pasta according to packet instructions. Drain well, reserving some of the cooking water.
Put the pasta in a large serving bowl and pour over the hot sauce, mixing well with pasta tongs. Add some of the reserved cooking water and mix well.
Scatter with some chopped fresh parsley and a generous grating of Parmesan cheese.