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A different take on the usual carbonara, using pancetta and spinach. You could also substitute the spinach for kale, or the pancetta for bacon or crisped up parma ham.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 20-30 minutes

INGREDIENTS:

11 oz pancetta, sliced
12 oz fresh penne pasta
3 free-range egg yolks
2 large handfuls baby spinach
2 oz parmesan, grated, plus extra for serving
3½ oz double cream
1 tbsp extra virgin olive oil
3 tbsp chopped fresh flat leaf parsley
Salt and freshly ground black pepper

METHOD:

Heat a frying pan until hot. Add the olive oil and pancetta and cook for 3-5 minutes, or until crisp.

Remove the pancetta from the pan and set aside to drain on kitchen paper.

Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper.

Cook the penne according to pack instructions in a pan of salted boiling water.

Just before draining, add the spinach for 30 seconds – 1 minute.

Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and parsley and stir until well combined.

To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan.