Bacon & Baby Spinach Creamy Pappardelle

_INGREDIENTS:

• 320g dried pappardelle
• 1 Tbsp sunflower oil
• 4 rashers bacon (about 120-150g)
• 1 small onion
• 2 cloves garlic
• 4-6 asparagus spears, or ½ cup frozen peas
• 1 Tbsp lemon juice
• 300ml cream
• 60g baby spinach
• sea salt
• freshly ground black pepper
• parmesan, to serve

_{INSTRUCTIONS:}

1. Bring a large pot of well-salted water to the boil.
2. Cut the bacon into small pieces. Heat the oil in a large frying pan or skillet over a medium-high heat and fry the bacon for 3-4 minutes until crisp. Lift out and set aside, leaving the fat in the pan.
3. Add the pappardelle to the boiling water and cook until al dente, following the packet timing.
4. Meanwhile, dice the onion and cook in the bacon fat with a good pinch of salt over a medium heat for about 5 minutes until soft. Finely chop or crush the garlic, add to the pan and cook for 1 minute.
5. Cut the asparagus into 1cm pieces, or use the peas, and add to the pan for 1 minute.
6. Turn the heat down to medium-low. Stir in the lemon juice, then the cream, and simmer gently, stirring, for 2-3 minutes until slightly thickened. Add the spinach and stir until wilted.
7. Scoop out a mug of pasta water, then drain the pasta. Add the pasta and bacon to the sauce and toss until coated, loosening with a splash of pasta water if needed.
8. Serve straight away with a grind of black pepper and finely grated parmesan.