1. Cook pasta in a large quantity of salted boiling water according to packet directions and drain.
  2. Whisk together the cream and eggs. Heat pan and cook the chopped bacon.
  3. Add the zest and juice of lemons, then over low heat quickly stir in the cream and egg mixture.
  4. Stir through the cooked pasta and spinach leaves. Allow to heat through and spinach to wilt. Season with salt and pepper.
  5. Serve immediately with toasted pine nuts.

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