Recipes and Rantings from a Self-Confessed Foodie

Cornflour Pasta with Creamy Spinach & Bacon

Cornflour Pasta with Creamy Spinach & Bacon

In my last post I showed you how easy it is to make your own Cornflour Tagliatelle, which has so much more flavour than shop-bought. In this post, Cornflour Pasta with Creamy Spinach and Bacon, I´m using some of that pasta accompanied by a simple but extremely tasty sauce.

Ingredients (serves 2)

  • 200 g bacon bits
  • 1 large spring onion, chopped
  • 200 g frozen spinach, thawed
  • Italian herbs
  • 175 ml cooking cream
  • 3 large handfuls of dried cornflour tagliatelli


  1. Fry the bacon bits in a small glug of oil until they start to brown
  2. Remove the bacon and scrape the base of the pan to remove any burned bacon pieces. Add a large glug of oil and the onions. Stir well.
  3. Fry the onions for 5 – 10 minutes until they soften and start to colour.
  4. Add the spinach, a good shake of Italian herbs and the cream.
  5. Turn down the heat and cook gently for a further 5 minutes.
  6. In the meantime, boil the pasta for 3-4 minutes until it is al dente.
  7. Serve with Parmiggiano (and Extra Virgin olive oil, according to taste)


Creamy spinach and bacon with cornflour pasta
Creamy spinach and bacon with cornflour pasta

Home-made pasta with a sauce using five simple ingredients. You just cannot beat it! I´m a great fan of pasta with all types of sauce, so in future posts I will be sharing a few tomato-based pasta dishes that I´ve been making for a long, long time.

If you liked this Cornflour pasta with creamy spinach and bacon dish, why not try my Creamy Smoked Salmon Pasta recipe.

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