250 g macaroni

150 g lardons (or diced streaky bacon)

1 onion | very finely diced

75 ml dry white wine

200 ml double cream

40 g parmesan | finely grated

2 pork loin medallions

200 g green beans | trimmed

1 tbsp butter

1 tbsp olive oil

1 pinch nutmeg (optional)

1 lemon | optional, for a small squeeze

Bring a pot of salted water to the boil and cook the macaroni until al dente. Reserve a cup of pasta water, then drain.

Heat a large frying pan over medium heat and add the lardons. Cook until lightly crisp and the fat has rendered.

Add the finely diced onion and cook for 2–3 minutes until softened.

Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it reduce for about 1 minute.

Add the double cream and simmer gently for 2–3 minutes until slightly thickened.

Stir in the grated parmesan, a pinch of nutmeg (if using), and black pepper. Add a splash of reserved pasta water if needed to loosen the sauce.

{“Add the drained macaroni to the sauce and toss to coat well. Optional”=>”add a small squeeze of lemon juice to brighten.”}

Meanwhile, season the pork medallions with salt and pepper. Heat olive oil in another pan over medium-high heat and cook the medallions for 3–4 minutes per side until golden and cooked through. Rest for a few minutes.

Cook the green beans in boiling salted water for 4–5 minutes until tender, then drain and toss with butter and a little salt.

Serve the macaroni with the pork medallions alongside and green beans on the side.