Cook fettuccini pasta as per instructions on packet, drain, refresh in cold water and set aside.

Heat oven to 430 (220 C) and line a large baking tray with parchment paper. Place the bacon on the tray and cook for about 10-12 minutes turning once. Remove from oven, pat the bacon off with paper towel and cut into one-inch chunks.

Heat the olive oil in a large saucepan over a medium to high heat; add the diced onion and sauté for a couple of minutes until the onion is translucent. Add the bacon and kale, stir for another minute or so until the kale starts to soften

Stir in the pesto, then add the cream and sun dried tomatoes. Whilst stirring bring the mixture to the boil, then reduce the heat to a low simmer.

Add the thyme and the cooked fettuccine. Season to taste and reduce until the pasta is nicely coated with the cream sauce.