Crispy bacon and toasted fresh late-summer walnuts, all bathed in a creamy sauce is a delight served tossed through pasta.

Ingredients

• 1 onion, peeled and diced
• 3 cloves garlic, crushed, peeled and sliced
• 4 bacon steaks or 6-8 thick-cut rashers bacon, thinly sliced
• 1 cup finely chopped walnuts
• ¼ cup port or red wine
• 1 cup chicken or vegetable stock
• ½ cup cream, sour cream or creme fraiche
• ¼ teaspoon ground chilli or chilli flakes
• 2 tablespoons chopped fresh parsley
• ¼ cup grated Cheddar-style or Parmesan cheese

Method

1. Heat a good dash of oil, preferably olive, in a large frying pan and when hot, add the onion and cook slowly over a moderate heat for 8-10 minutes until the onion has softened. Add the garlic and continue to cook until the onion is lightly golden and the garlic fragrant. Set aside.
2. Add the bacon to the pan and cook, stirring regularly, until the bacon fat runs and the bacon is cooked but not yet crispy. Add the walnuts and continue to cook until the nuts are toasty and the bacon begins to turn crisp.
3. Return the onion to the pan, pour in the port and simmer until it has evaporated by half. Add the stock, cream and chilli and simmer for 1 minute.
4. Stir in the parsley and cheese and season with pepper if wished. Serve tossed through your favourite pasta and garnish.