You can switch the fettucine with any pasta you like
With pasta, it feels like anything is fair game except the kitchen sink. You can go authentic flavours, South East Asian, Middle East, Japanese, Greek or even Korean. Most times, pasta dishes all happen by accident or rather during a clean-up of the pantry. If you can’t decided what to do with that leftover bits of broccoli or some leftover roast potatoes, somehow making them into pasta dishes has always been a delightful solution.
This is one of those dishes where you have bits and pieces in the fridge and out comes a plate of goodness. Isn’t it great that the best things in life happen by accident? Not to mention I like to incorporate as much veges as possible into my pasta. The best ones are ones that need little cooking or none at all. This pasta will give Popeye a run for his money. 🙂
FETTUCINE WITH BABY SPINACH AND BACON RECIPE
Ingredients;
Fettucine
A big bunch of baby spinach, leave whole
4 rashers of bacon, sliced
5 cloves of garlic, chopped
3 tablespoons olive oil
Salt
Black Pepper
Chilli flakes (optional)
Grated Parmesan
Steps;
1. Cook pasta in a pot of salted water. 10 mins before pasta is cooked, heat frying pan with olive oil and crisp bacon. Remove from frying pan, with the remaining fat, toss in chopped garlic. Sweat for few seconds then add chilli flakes.
2. Drain pasta but doesn’t have to be completely dry. With a bit of water left, pour your pasta to the garlic and chilli. Bring back your bacon and toss everything together. Season with salt and pepper.
3. Add your raw spinach with the heat off. Toss it into the pasta gently.
4. Plate and eat with grated Parmesan on top. Eat while hot!
Enjoy!
