← All recipes

🍽️ Fettuccine with fresh spinach, pine nuts, and bacon

614 kcal · 30 min · 4 servings

Ingredients

• 400 g Pappardelle
• 4 tbsp pine nuts (roasted)
• 4 handfuls baby spinach
• 150 g South Tyrolean bacon (cut into strips)
• salt
• pepper (freshly ground)
• olive oil (cold-pressed)
• 1 tbsp organic lemon zest (finely chopped, without the white pith)

Instructions

1. 1. Thoroughly wash the spinach under running water.
2. 2. Remove thick stems and wilted leaves from the spinach.
3. 3. Spin the spinach dry, for example in a salad spinner.
4. 4. Cut the bacon into small cubes or strips.
5. 5. Place the bacon in a cold frying pan.
6. 6. Heat the pan and slowly render the fat from the bacon without adding extra oil.
7. 7. Bring a large pot of water to a boil.
8. 8. Season the water generously with salt.
9. 9. Cook the fettuccine pasta in it until al dente (firm to the bite).
10. 10. Drain the pasta, but keep it in the colander.
11. 11. Reserve about half a cup of the pasta cooking water.
12. 12. Add the hot pasta directly back into the pan with the bacon.
13. 13. Add three tablespoons of oil.
14. 14. Add the dry spinach.
15. 15. Add the pine nuts.
16. 16. Grate the zest of a lemon fresh over the mixture.
17. 17. Mix everything well until the spinach wilts.
18. 18. Add two to three tablespoons of the reserved pasta water.
19. 19. Toss the pasta again to create a creamy sauce.
20. 20. Season the dish with freshly ground black pepper.
21. 21. Taste the pasta and add more salt if necessary.
22. 22. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 614
• Protein: 26 g · Fett/Fat: 26 g · Carbs: 68 g