Spinach & Bacon Tagliatelle

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Tagliatelle		240g
Bacon rashers		3
Spinach		100g
Cherry tomatoes		5-6
Pancetta		50g
Dried chilli		1
Garlic		1 clove
Onion		1/4
Olive oil		3 tbsp
Parmigiano reggiano		2-3 tbsp
Parsley (for garnish)		a little

Method

Prep

5min

Cook

12min

Boil lots of hot water and add salt (1-1.5% of the amount of water, for example, 10-15g salt in 1 litre water). Start boiling the tagliatelle.

Put the olive oil in a large frying pan and add the smashed garlic in medium heat to make a garlic oil.

Add the pancetta and finely chopped onions. Fry until the pancetta becomes crispy. You can remove the garlic if you want.

Add the roughly chopped bacon, tomatoes and the deseeded chilli broken into pieces.

If Step 4 looks like it might burn, add 2.5 ladles of pasta water.

Reduce the sauce and shake the pan to emulsify. You can add more pasta water or plain water if it's reduced too much.

Just before the pasta is ready, add the spinach to Step 6.

When the pasta is ready, transfer directly into Step 7 and keep mixing for 1 minute. Put on a serving dish and garnish with chopped parsley and lots of Parmigiano reggiano.

Tips & Note

●Step 6 is critical - the sauce needs to emulsify. It's also important to have enough salt in the pasta water
●100g spinach will shrink straightaway so it's just the right amount

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