I chopped up two slices of bacon and some smoked garlic and venison sausage picked up at the Sunday market in Takapuna.

I put the water on for the pasta, heated a pan and threw in a handful of pine nuts.

Mmmmm, golden -perfect.

Time to add the meat.

When this was cooked, I deglaze [the pan] with some boxed white wine (I'm not using the Glover's Chardonnay for this). I also added one and a bit teaspoons of fresh grated nutmeg and a taste of the dijon mustard I have been using in everything since we came back from France...

I then added cream, lowered the heat and kept an eye on the mixture while it reduced and thickened.

By now the pasta is in the boiling water. I spent some of this time grating parmesan.

I then added the parmesan to the sauce, mixing this a little before tossing the pasta in as well.

Tasty, but a bit rich...