Fettuccine Alfredo, slightly disconcertingly, has its origins in a real Italian pasta dish. With the omissions of cream and chicken this could almost be something you could enjoy in a crumbling baroque square in Rome. To the naysayers saying that chicken and bacon has no place in pasta, relax, sit back, pour a glass of white wine and enjoy.
- Preheat the oven to 180°C/360°F.
- Place the chicken thighs in a bowl and coat with the salt, pepper and olive oil.
- In a large heavy bottomed sauce pan fry the thighs skin side down for around 5 minutes until the skin is crispy and golden brown. Turn over and cook the other side. Remove to an oven tray and bake for around 10 minutes until cooked through.
- In the same pan fry the bacon in the chicken fat until crisp, then add garlic and fry for another 30 seconds until fragrant.
- Pour in the cream, turn down the heat and allow to simmer for around ten minutes until thick. Stir in the parmesan and black pepper, then add a splash of water from the pasta water to loosen up the sauce.
- Cut up the chicken and add to the sauce along with the pasta and stir everything together.
- Serve into bowls with a sprinkling of parmesan.