1.Fill a large saucepan with water, bring it to a rolling boil and cook the fresh fettuccine for 5 minutes or until just cooked.
2.Cook butter, onion, bacon and garlic in a large fry pan over a medium heat until they soften. Add broccoli, cook, covered with a lid, stirring occasionally, until broccoli is tender.
3.Add cream, cheese and stock to the pan and cook until the sauce boils and thickens slightly, stirring occasionally while cooking. Toss pasta through hot sauce.
This dish can be made with any long flat pasta fettuccine, pappardelle, tagliatelle or linguine are all good. Broccolini, peas, button mushrooms and baby spinach leaves can be substituted for the broccoli.Note