Ingredients:
500 g fettuccine pasta
300 ml light cream
250 g diced bacon, rind removed
2 cups low-fat milk
1/4 cup cornflour, blended with
1/4 cup water
100 g baby spinach leaves
1 cup corn (optional)
Directions:
Cook fettucine according to directions on the packet, drain well and return to the pan. Add a small amount of the cream to prevent pasta from sticking. Set aside.
Heat a non-stick pan and fry the bacon for 2-3 minutes. Add milk, and corn if you choose. Simmer slowly.
Gradually add the cornflour mixture and stir over a medium heat until thick, and simmer for 1 minute. Add remaining cream and stir. Remove from heat.
Stir through the mixture into the pasta, and add the spinach. Season with black pepper to taste.
Servings: 4-6
Time preparation: 10 min.
Time total: 25 min.