INGREDIENTS
For the sauce
- 1 clean and blanched yellow pepper
- ½ cup of heavy cream
- ½ cup of unsalted vegetable broth
- 1 fresh árbol chili, seedless and deveined
- 1 teaspoon of olive oil
- A pinch of oregano, salt, and black pepper
- For the pasta
- 2 L of water
- ½ teaspoon of salt
- 200 g of Fettuccine La Moderna®
- 2 cups of baby spinach, washed and disinfected
- 2 semi-thick slices of smoked pork bacon, diced (40 g)
- 4 garlic cloves, julienned
For the sauce
- 1 Blend all the sauce ingredients until fully combined and a smooth sauce is obtained.
- 2 Pour the sauce into a pan and heat over low heat until slightly thickened.
INSTRUCTIONS
For the pasta
- Preheat your oven to 180ºC.
- Heat the water along with the salt in a tall pot until boiling.
- Immediately add the Fettuccine La Moderna® and check the cooking times marked on the package.
- Drain the pasta and transfer it to a baking dish, pour the sauce over it, add the spinach and mix well.
- Place the bacon, spinach, and garlic julienne on the surface of the baking dish.
- Bake the dish for 6 to 8 minutes or until the bacon and garlic take on a golden hue.
- Remove from the oven and cut into slices.
- Serve hot from the oven and enjoy.
