Instructions: Bring a large pan of salted water to the boil.

Add the pasta and cook until al dente. Meanwhile heat the oil in a large pan add the pancetta or bacon and fry until just turning golden.

Add the garlic and cook for one minute. Stir in the spinach and cook over a high heat for a very few minutes or until the leaves are just wilted.

Pour in the cream turning the spinach to ensure it is well coated.

Season with salt pepper and nutmeg to taste.

Heat until boiling.

Drain the pasta keeping back two tablespoons of water in the pan. Immediately toss the pasta with the hot sauce.

Serve sprinkled with the pine nuts.

Bacon garlic and spinach are mellowed in a cream sauce. Dont overcook the fresh spinach it should still be vivid green and full of flavour.

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