Ingredients
250g fusilli
Olive oil
100g smoked bacon lardons
2 garlic cloves, finely chopped
1 tsp smoked paprika
½ tsp chilli flakes
3 tbsp Fielden Whiskey
1 tsp honey
120ml double cream
15g parmesan, grated
40g mature cheddar, grated
Small handful fresh chives, finely chopped
Black pepper
Method
Bring a large pan of salted water to the boil and cook the fusilli until al dente. Reserve a mug of pasta water before draining.
Meanwhile, heat a drizzle of olive oil in a frying pan over medium heat and cook the bacon until deeply golden and crisp. Remove and set aside for topping.
To the same pan, add the shallots cooking for a few minutes until softened and translucent. Add the garlic, smoked paprika and chilli flakes to the pan and cook for 30 seconds until fragrant.
Pour in the Fielden Whiskey and let it bubble for 1–2 minutes, allowing the alcohol to cook off and the sauce to reduce slightly and become glossy.
Stir in the double cream and honey to combine. Then tale off the heat and stir throug the cheeses, mixing until melted and smooth. Add the fusilli straight into the sauce and toss until glossy and fully coated, adding a splash of pasta water if needed to loosen the sauce. Season generously with black pepper and stir through the fresh chives. Serve topped with the reserved crispy bacon bits.
