Creamy Bacon Alfredo Sauce with fresh tagliatelle

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a full kettle

Step 2

Heat a large pan with a drizzle of olive oil over a medium high heat

Step 3

Once hot, add your bacon lardons and cook for 3-4 minutes or until crisp

Step 4

Meanwhile, add your fresh tagliatelle to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat Cook the tagliatelle for 3-4 min or until cooked with a slight bite Once done, drain the tagliatelle, reserving a cup of the starchy pasta water

Step 5

Reboil a kettle Peel and slice (don't chop!) your garlic Add the sliced garlic to the pan with the bacon and cook for1 min further or until fragrant Tip: Watch the garlic like a hawk to make sure it doesn't burn!

Step 6

Meanwhile, dissolve your vegetable stock mix in 150ml reserved starchy pasta water and stir in your soft cheese - this is your creamy stock Once fragrant, add 1 tsp flour and cook for 30 secs Add the creamy stock and half of your grated Italian hard cheese (save the rest for garnish!) to the pan and cook for 1-2 min or until starting to thicken - this is your creamy bacon Alfredo sauce

Step 7

While the sauce is thickening, wash your spinach, then add to a colander and pour boiled water all over it so that it starts to wilt Rinse the wilted spinach under cold running water until it's cool Once cool, squeeze as much water out of the cooled spinach as you can, then chop it roughly

Step 8

Add the drained tagliatelle and chopped wilted spinach to the creamy bacon Alfredo sauce and give everything a good mix up - this is your creamy bacon Alfredo sauce with fresh tagliatelle Tip: Add a splash of starchy pasta water if your sauce is looking a little dry

Step 9

Serve the creamy bacon Alfredo sauce with fresh tagliatelle topped with the remaining grated Italian hard cheese