Instructions: Deep fried sage leaves and fresh rocket to garnish

Cut the bacon into rough pieces.

Trim and roughly tear the watercress. Peel and finely slice the shallots.

In a large ovenproof frying pan fry the bacon in its own fat on the floor of the roasting ovenfor about 10 minutes until crisp.

Remove and set aside.

Add the oil and shallots to the pan and fry on the boiling platefor 5 to 10 minutes until soft and golden.

Stir in the watercress and cook for 2 minutes until just wilted.

Add the mascarpone and cream and simmer for 2 to 3 minutes until hot through.

Add the sage and season with pepper. Roughly crumble half the gorgonzola over.

Heat through gently for 1 to 2 minutes.

Meanwhile cook pasta in boiling salted water in an ovenproof pan according to packet instructions.

When the pan of pasta comes to the boil transfer to the simmering oven.

Drain and stir in the sauce.

Sprinkle bacon and remaining cheese over.

Garnish with deep fried sage leaves and rocket.

Serve immediately.

Pancetta (italian bacon) is fattier than standard bacon. It can be found in mayor supermarkets. For the garnish drop a few sage leaves into a small pan of hot vegetable oil for 10 seconds. Drain on absorbent kitchen paper and use immediately. This is a very quick and delicious pasta dish. If entertaining vegetation guests serve the crispy bacon in a separate bowl.

Serves 4

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