Ingredients : Serves 2

ingredients image
  • 250g (1 pack) spinach
  • 3 rindless streaky rashers bacon, cut into 1cm
  • 100ml single cream
  • 4 tbsp freshly grated parmigiano reggiano
  • 220-250g long pasta (spaghetti)
  • 2 tsp olieve oil
  • salt and freshly ground black peppercorns


instructions image
  • Use a skewer to make a few small holes in both side of the pack and cook in a microwave on high for 1.5 minutes.
  • Rinse, drain the spinach and squeeze to remove the excess water. Cut into chunks if necessary.
  • Drop the pasta into a large (pasta) pan of plenty boiling, salted water. Cook according to packet instructions until al dente ;about 10-12 minutes.
  • Meanwhile, in a large frying pan heat the olive oil and becon over a medium-low heat. Fry until lightly coloured for about 6-7 minutes.
  • Turn down a low heat pour the cream and add the parmigiano reggiano.
  • Add the spinach and season with the salt and pepper.
  • Drain the pasta in a colander and heap into a serving plate.
  • Pour over the sauce and sprinkle more pepper if you like. Serve immediately.
instructions image

served image
This recipe was first published on mizueandco.com in Nov. 2006.