375 g linguine
1 large onion, finely chopped
250 g shortcut bacon rashers, chopped
300 ml tub light thickened cooking cream
150 g baby spinach leaves
Shaved parmesan, to serve
- Cook pasta in a large saucepan of boiling, salted water until tender. Drain.
- Meanwhile, heat a large, lightly oiled, deep frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add bacon. Cook, stirring, for about 7 minutes, or until crisp. Add cream. Bring to boil.
- Add pasta to pan with spinach leaves. Season with salt and pepper. Stir over a medium heat until hot.
- Serve immediately topped with shaved parmesan.