Avocado and bacon sauce with tagliatelle

Ingredients for 4 servings:

• 500g tagliatelle
• 1 small onion(s), red
• 3 spring onions
• 80 g bacon, cut into fine strips
• 150 g cherry tomatoes
• 1 tbsp olive oil
• salt and pepper
• 1 tbsp flour
• 300 ml vegetable stock
• 200 ml Cremefine for cooking
• 1 tbsp lime juice
• 1 avocado(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the pasta according to the package instructions. Finely dice the onion, halve the spring onions lengthwise and cut into approximately 1 cm pieces. Halve the cherry tomatoes. Heat the oil in a pan and fry the finely sliced ​​bacon until crispy. Remove from the pan and drain on kitchen paper. Fry the onion in the bacon fat. Dust with flour and sauté. Do not allow to brown. Deglaze with the stock and cream and simmer for 2-3 minutes to allow everything to achieve the right consistency. Add the bacon, spring onions, and tomatoes to the sauce and bring to a boil briefly. Season with salt, pepper, and lime juice. Add the finely diced avocado and the cooked pasta. Mix briefly and serve.