I love spinach in every possible form. This is the first time I tried it with pasta, for a quick dinner.

Ingredients

• cooked pasta
• 4 slices of bacon, or pancetta
• 2 cloves garlic
• spinach
• double cream
• juice of 1/2 lemon
• salt and pepper
• Roquefort (optional garnish)

Chop bacon and put in a non-stick skillet on high heat. Be sure not to preheat the skillet though, as this will burn the bacon instead of rendering the fat out (a lesson learned the hard way…) When the bacon begins to brown, lower to medium heat, add chopped garlic, and sauteé until it starts to brown. Add spinach – how much? as much as fits:

I did not chop the spinach because my garlic was about to burn, and I liked the result of having concentrated lumps of spinach in the pasta. If you prefer less chewy, more evenly distributed spinach, then chop it. Let the spinach cook for 1-2 minutes until it looses all volume, then add the cream, and put the heat back on high. Add salt, pepper and lemon juice. If you have an open bottle of white wine in your fridge, you can add some of it too. When the cream starts bubbling, lower to low heat and cook for another 5 minutes, stirring occasionally. Serve with precooked pasta.