Pasta with creamy spinach and bacon sauce

Recipe from: 8/17/2000 12:00:00 AM
Ingredients 15
Servings 4
Time

Ingredients

  • 15
    ml
    butter
  • 1
    medium onion, chopped
  • 1
    clove garlic, crushed
  • 125
    g
    back bacon, diced
  • large pinch dried mixed herbs
  • salt and freshly ground black pepper
  • 300
    g
    fresh spinach, washed, coarsely chopped and steamed
  • CHEESE SAUCE
  • 20
    ml
    butter
  • 5
    ml
    cake flour
  • 250
    ml
    hot milk
  • 65
    ml
    grated Cheddar cheese
  • 250
    g
    ribbon noodles
  • olive oil
  • extra grated Cheddar cheese
 

Method

 
Melt the butter and fry the onion and garlic until soft and fragrant. Add the bacon and fry until just done. Add the herbs, seasoning and spinach and remove the pan from the heat. Melt the butter for the cheese sauce in a medium-sized saucepan and add the flour. Simmer slowly for a minute, remove from the heat and gradually beat in the hot milk. Return to the stove, season and simmer until done. (Stir constantly to prevent the sauce from burning and forming lumps.) Meanwhile cook the pasta according to the instructions until just done, drain and moisten with a spoonful of olive oil to prevent it from sticking together. Add the onion and bacon mixture to the cooked sauce and heat through. Remove the saucepan from the heat, add the cheese and stir until melted. Taste and season if necessary. Spoon the cooked pasta onto warmed plates, top with the hot sauce and sprinkle with extra grated cheese and a few strips of shredded fresh spinach to garnish. Serve immediately.
 

 

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