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Radish, Pancetta and Spinach Tagliatelle
PREP: 10 minutes
COOK: 10 minutes
Creamy, comforting pasta with a kick of radish heat.
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250g fresh pasta
77g pancetta cubes
100g radish, diced
100ml white wine
100g cream cheese
115g baby spinach
Salt & Pepper
Grated parmesan to serve
Cook the fresh pasta in boiling, salted water according to the pack instructions.
Fry the pancetta in a hot pan until the fat renders. Add the radish and cook for a couple of minutes until, slightly softened.
Add the wine and let it bubble up. Add the cream cheese and stir to combine.
Add the spinach, put on a lid and let it wilt for a minute or so.
Season, drain the pasta (reserve a little cooking liquid) and stir the pasta into the sauce, add some of the cooking liquid if you want it to be a little looser.
Serve with grated parmesan and extra black pepper.
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