Bacon & Baby Spinach Creamy Pappardelle

_INGREDIENTS:

• 260-320g Pappardelle
• 1 Tbsp sunflower oil
• 80-90g bacon, about 2-3 rashers
• 1 small onion
• sea salt
• 2 cloves garlic
• 1-2 stems asparagus, or ¼ cup frozen peas
• 1 Tbsp lemon juice
• 300ml cream
• 50-60g baby spinach
• freshly ground black pepper
• Parmesan

_{INSTRUCTIONS:}

1. Place a large pot of salted water on to boil. Heat up a large skillet or frying pan and add the oil. Weigh out approximately 80-90g of pasta per person and add it to the pot of boiling water. Cook until al dente.
2. Cut the bacon into small pieces and fry in the skillet for 1-2 minutes. Remove the bacon bits and set aside, leaving any fats left in the pan.
3. Roughly dice the onion and sauté with a good pinch of sea salt, in the remaining fats for about 5 minutes. Very finely dice & crush the garlic, add to the onions, sautéing for a minute.
4. Chop the asparagus into 1cm pieces and add to the pan, alternatively add your peas at this stage. Sauté for a further minute.
5. Squeeze in the lemon juice and stir through. Add the cream, stirring until it slightly thickens, on a medium low heat. Add the spinach, stirring until it wilts.
6. Once the pasta is ready, strain and stir through the bacon sauce, until the pasta is completely coated. Serve immediately with a grind of black pepper and some zested Parmesan over the top.

Recipe by Kylee Newton - Modern Preserver