I made this for dinner tonight, and it is so seriously fast and easy to make that I briefly, just for a moment, almost felt guilty that I didn’t exert more effort in to dinner…..and then I looked around and saw happy faces all eating it and I decided this was going to be a new favourite dinner for me to make!
It was super easy for me, super cheap to make and everyone was eating it! Yay!!! The perfect dinner!
Thought I would share it with all of my lovelies!
Hope you like it too!
Preparation Time: 12 minutes.
Cooking Time: 12 minutes.
1 tablespoon olive oil
200g sliced flat pancetta or bacon cut into 1cm wide strips
2 garlic cloves, finely chopped
3 eggs, plus 1 extra yolk
150 grams of frozen spinach
½ teaspoon of turmeric
1 teaspoon of chicken stock
2/3 cup (50g) freshly grated parmesan, plus extra to serve
2 tablespoons chopped flat-leaf parsley leaves
Cook pasta and spinach in a large pan of boiling salted water according to the packet instructions. Meanwhile, heat oil in a frying pan over medium heat. Cook pancetta/bacon, stirring, for 2-3 minutes until it starts to crisp. Add garlic for 30 seconds, then set the pan aside.
Place eggs, the extra yolk, cream and parmesan in a bowl. Season with the chicken stock and turmeric, then mix gently with a fork. Drain pasta, then return it to the pan. Quickly add the egg and pancetta mixtures and parsley.
Then toss to combine – the heat from the pasta will cook the egg slightly and form a creamy sauce.
Serve immediately with extra parmesan.