Ingredients

The following ingredients have 2 Servings
  • 3 oz smoked bacon (85g (streaky))
  • 1/4 onion (med-large)
  • 1 clove garlic (2 small)
  • 2 oz asparagus (55g)
  • 1/4 cup white wine (60ml)
  • 1/2 cup cream (120ml)
  • 1 1/2 oz spinach (40g)
  • 1/4 cup pecorino (6g, finely grated, plus more to serve)
  • 2 cups pasta (380g, approx cooked gnocchi or whatever amount of gnocchi/pasta you would normally use for 2 people)

Instruction

  • Warm a medium skillet/frying pan over a medium heat. Slice the bacon and add it to the pan, stirring now and then until the fat starts to render. Once you have some fat rendered, add the onion and cook, stirring now and then, until the onion is soft and the bacon is starting to crisp.
  • Slice the asparagus into small lengths and add to the pan. Cook for a minute or two then add the wine. Let it largely boil away then add the cream.
  • Warm the cream through and simmer for a couple minutes to reduce a little.
  • Roughly chop the spinach and add it to the pan. Wilt it down - it will just take a minute or two - then add the pecorino. Stir it through so it melts into the cream. Add the cooked gnocchi or pasta and mix it through the sauce then serve.