Baked Fettuccine 

1 x large finely chopped red onion 
2 x cloves crushed garlic
2 x rashers chopped bacon
30gm butter
chopped fresh herbs - sage, basil, parsley
500gm spinach fettuccine
300gm sour cream
1 cup cream
1/2 cup freshly grated parmesan cheese
1/4 tsp ground nutmeg
125gm creamy blue cheese

Into a large pot of boiling water, add fettuccine and cook until just tender.  Drain well and set aside.
Melt the butter into a Le Creuset casserole or rectangular roasting dish.  Add the chopped onion and cook until transparent (not brown).  Add bacon and lightly brown.  Next add crushed garlic and freshly chopped herbs, sour cream and cream and drained fettuccine.
Toss well until the pasta is well coated.  
Next add the nutmeg and half the parmesan, folding through with two forks.
Lastly add crumbled blue cheese, seasoning and remainder of the parmesan.
Bake for 15 minutes until top is golden.

Enjoy!