Images for Marketing – Chef’s Favourite Recipes
325 g fettuccine
2 teaspoons olive oil
4 rashes of bacon, rind removed, thinly sliced
¾ cup reduced cream
1 small vegetable stock cube
1/3 cup boiling water
200 g baby spinach leaves
½ cup freshly grated parmesan plus ¼ cup shave extra
Cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender. Drain.
Meanwhile, heat oil in a large deepfrying pan over moderate heat. Cook and stir bacon for 3 minutes or until browned and crisp. Add cream, crumbled stock cube and the boiling water, bring to the boil. Reduce heat, simmer for 5 minutes or until mixture has reduced slightly. Stir in spinach and cheese.
Add pasta to cream mixture, toss to combine. Season. Serve topped with extra shaved parmesan.