A Julie Recipe-Bacon and Capsicum Fettucine


Prep Time:15    Cooking Time: 10
  1. 1 packet dried fettucine
  2. 6 rashers (500g) bacon, rind removed and cut into thin strips
  3. 200g jar roasted capsicum, cut into strips
  4. 2 cloves garlic
  5. 2 tbsp Dijon mustard
  6. 1/4 cup Fountain Pepper Steak Sauce
  7. 1 cup thickened cream
  8. salt, if required


  1. Ground black pepper and parmesan, to serve.
  2. Prepare fettucine according to packet directions.
  3. In a non-stick frypan, sauté bacon until starting to brown. Add garlic and continue to cook until it is soft and fragrant. Toss through the roasted capsicum strips.
  4. Before draining the fettucine, reserve half a cup of the pasta water.
  5. Add the pasta water to the bacon mixture and follow with the mustard and Fountain Pepper Steak Sauce. Add cream and simmer for 3-4 minutes until sauce thickens. Taste and add salt if required, bearing in mind that bacon can be very salty.
  6. Stir the drained pasta through the sauce. Top with freshly grated parmesan and a grind of black pepper, and serve with green salad.