Ingredients
1 tbsp olive oil
200 g packet diced bacon
1 small onion, finely chopped
2 tsp minced garlic
500 g packet fresh egg fettuccine
1 ½ cups chicken stock
300 ml tub light cooking cream
100 g baby spinach leaves
Salt and pepper, to taste
Shaved parmesan, to garnish
Method
-
Heat oil in a large, deep non-stick frying pan over a medium heat. Add bacon, onion and garlic. Cook, stirring occasionally for about 5 minutes, or until bacon is crisp and onion is soft.
- Add pasta, stock and cream. Stir to combine. Bring to boil. Cover with lid. Simmer, stirring occasionally, for about 5 minutes, or until pasta is tender. Add spinach. Cook for 2 minutes, or until wilted. Season with salt and pepper.
- Garnish with shaved parmesan.