Creamy Bacon and Spinach Fettuccine
photo by Peter J
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 500 g fettuccine pasta
- 300 ml light cream
- 250 g diced bacon, rind removed
- 2 cups low-fat milk
- 1⁄4 cup cornflour, blended with
- 1⁄4 cup water
- 100 g baby spinach leaves
- 1 cup corn (optional)
directions
- Cook fettucine according to directions on the packet, drain well and return to the pan. Add a small amount of the cream to prevent pasta from sticking. Set aside.
- Heat a non-stick pan and fry the bacon for 2-3 minutes. Add milk, and corn if you choose. Simmer slowly.
- Gradually add the cornflour mixture and stir over a medium heat until thick, and simmer for 1 minute. Add remaining cream and stir. Remove from heat.
- Stir through the mixture into the pasta, and add the spinach. Season with black pepper to taste.
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