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...