Fettuccine with Spinach and Bacon

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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.