Have all your ingredients chopped – your sweet potato roasted & pasta cooked.
In a large pot over high heat, add olive oil – then add eshallots & bacon – stir well & then the rosemary leaves - Cook for a further 2 to 3 minutes - then stir in the sweet potatoextra parmesan.
Add the cooked pasta – stir well.
Add the cream – stir well & cook for 5mins stirring well.
Add finely grated parmesan and stir until creamy.
Serve cracked black pepper and extra parmesan.