400 gms fettucine pasta
5 ml olive oil
15 gms butter
15 gms onions chopped
7.5 gms celery chopped
5 gms garlic chopped
5 gms red chilli chopped
15 ml white wine
5 to 6 streaky bacon rashers; cooked crispy in the oven for 12 minutes.
15 gms parsley chopped

Ingredients for the pesto
150 gms California walnuts
30 gms parmesan cheese
5 gms garlic
30 ml olive oil
120 ml water for cooking pasta
120 ml heavy cream
1 gms nutmeg 1 big pinch
Salt & pepper to taste


  1. Cook the pasta for 11 minutes until al dente in boiling salted water.
  2. Reserve 240 ml of the water after the pasta is drained and set aside.
  3. Add 15 ml oil into the pasta.
  4. Toss it well so that it does not stick to each other.
  5. Reserve until needed.

For the pesto
Blend all the ingredients until it is not completely smooth but a little chunky.

For garnish

  1. Heat olive oil & butter in a pan. Add the chopped onions, garlic & chili.
  2. Sauté for 2 minutes. Deglaze the pan with white wine.
  3. Add the walnut pesto in the pan, toss the cooked pasta into the sauce and mix well.
  4. Season to taste.
  5. Garnish with chopped crispy bacon, chopped walnuts and parsley.