Tagliatelle with Bacon and Quick Fried Spinach

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

The quickness and popularity of most pasta dishes is a boon to any family This recipe is so fast you should make sure everyone is ready to eat it before you start cooking.


  • 275-350 g/10-12 oz baby leaf spinach
  • 225 g/8


First put a large serving bowl and a plate in a low oven to keep warm. Wash and drain the spinach and shake it in a cloth to dry it as much as possible. Cut the bacon into smallish pieces. Peel the garlic and slice it across as finely as possible.

Bring a large pan of salted water to the boil, drop in the tagliatelle and cook for 7-12 minutes, until just tender — it should still have a