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.


For the pasta

  1. Preheat your oven to 180ºC.
  2. Heat the water along with the salt in a tall pot until boiling.
  3. Immediately add the Fettuccine La Moderna® and check the cooking times marked on the package.
  4. Drain the pasta and transfer it to a baking dish, pour the sauce over it, add the spinach and mix well.
  5. Place the bacon, spinach, and garlic julienne on the surface of the baking dish.
  6. Bake the dish for 6 to 8 minutes or until the bacon and garlic take on a golden hue.
  7. Remove from the oven and cut into slices.
  8. Serve hot from the oven and enjoy.

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