Put 140 g Spaghetti into a saucepan of boiling water and simmer for 12 minutes. 5 minutes before the pasta is cooked, add 70 g Frozen peas.
Heat 0.5 tablespoon Olive oil in a frying pan and add 3 Shallots, 2 Garlic clove and 3 rasher Bacon (chopped) and cook on a low heat for 4-5 minutes, until the bacon is cooked to your liking.
Drain the pasta and peas (reserving a little of the water) and add it to the frying pan with 60 g Spinach. Add about 100ml of the water and stir through.
Serve topped with 20 g Parmesan and Fresh basil.
Notes
We used smoked back bacon for this recipe. You want to use a bacon with a high fat content ideally, to get that rich flavour. However, if you want to save some calories then you could use turkey bacon.
The pasta water is what makes the sauce for this dish, however if you want it saucier, you could add creme friache, cream or even some marinara.
You can use any veg you like in this dish. Swap spinach for kale, or add some diced mushroom, peppers and courgettes at the same time as the shallots.
This is a fairly heavy dish, so try to serve it with extra veggies.