Creamy Bacon and Spinach Fettuccine |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I found this recipe in a magazine at work, and it is tried and tested. I love it because it is so easy to prepare and is a favourite with my family. 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:
1. 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.
2. Heat a non-stick pan and fry the bacon for 2-3 minutes. Add milk, and corn if you choose. Simmer slowly.
3. 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.
4. Stir through the mixture into the pasta, and add the spinach. Season with black pepper to taste.
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