Neven Maguire's Chicken & Bacon Pasta with Garlic & Rosemary Pinsa 

INGREDIENTS

• 4 Tbsp. Simply Better Italian Roast Garlic Extra Virgin Olive Oil
• 1 Onion, finely chopped
• 300g Simply Better Italian Bronze Die Tagliatelle Pasta Di Gragnano P.G.I.
• 1 Pack Simply Better Irish Corn Fed Mini Chicken Breast Fillets (3)
• 1 Jar Simply Better Italian Creamy Carbonara Pasta Sauce
• 1 Pack Simply Better Italian Pinsa Bread (1)
• Small Handful Tiny Fresh Rosemary Sprigs
• 2 Simply Better Fermented Black Garlic Cloves, thinly sliced
• 1 Pack Simply Better Parmigiano Reggiano PDO Shavings
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Heat half the oil in a large non-stick frying pan and sauté the onion with some seasoning over a low heat for 5 minutes to soften.
2. Cook the tagliatelle in a large pan of boiling salted water for 10 minutes until ‘al dente’.
3. Cut the chicken fillets into bite-sized pieces and season generously. Add to the pan and continue to sauté for another 4–5 minutes until cooked through and golden brown. Stir in the carbonara sauce and bring to a simmer.
4. Place the pinsa bread on a baking sheet. Toss the rosemary and fermented garlic with the remaining oil, then drizzle over the bread. Scatter half of the Parmigiano shavings on top. Bake for 5–6 minutes, then transfer to a board and slice.
5. Drain the tagliatelle, reserving a small cupful of the cooking water. Fold into the chicken mixture with enough of the reserved water to make a smooth sauce. Divide among bowls, scatter over the remaining Parmigiano shavings, and serve with the pinsa bread alongside.