Tagliatelle with Crispy Bacon

• 4–6 oz (100–175 g) tagliatelle
• 4 rashers bacon
• freshly milled

Tagliatelle, also called fettuccine, are ribbon noodles. They can be green in colour, in which case spinach has been added to the dough, or they can be plain.

Add the tagliatelle to a large pan of boiling salted water. Boil without a lid until tender – about 12 minutes – then drain at once.

Meanwhile trim, chop and lightly fry the bacon. When just beginning to crispen, sprinkle