INGREDIENTS 

• 250g spinach Tagliatelle
• 400g bacon 
• 40ml extra virgin olive oil
• 200ml milk
• 400g grated Parmesan cheese

INSTRUCTIONS 

1. Take 200g of the bacon and cut it into thin slices then cook at 180°C for 4 minutes to make it crispy.
2. In a blender, mix the milk with 300g of grated Parmesan to form a creamy sauce.
3. Chop the remaining 200g of bacon and lightly sauté
4. Meanwhile, pour the Spinach Tagliatelle in boiling salted water and cook for 4 minutes.
5. Drain the pasta and finish cooking in the pan with the previously prepared bacon and stir in the creamy Parmesan sauce.
6. Serve in a dish and garnish with the crispy bacon and sprinkle over the remaining Parmesan.