Creamy Bacon and Spinach Fettuccine

• 500 g fettuccine pasta
• 300 ml light cream
• 250 g diced bacon, rind removed
• 2 cups low-fat milk
• 14 cup cornflour, blended with
• 14 cup water
• 100 g baby spinach leaves
• 1 cup corn (optional)

1. Cook fettucine according to directions on the packet, drain well and return to the pan.
2. Add a small amount of the cream to prevent pasta from sticking.
3. Set aside.
4. Heat a non-stick pan and fry the bacon for 2-3 minutes.
5. Add milk, and corn if you choose.
6. Simmer slowly.
7. Gradually add the cornflour mixture and stir over a medium heat until thick, and simmer for 1 minute.
8. Add remaining cream and stir.
9. Remove from heat.
10. Stir through the mixture into the pasta, and add the spinach.
11. Season with black pepper to taste.

light cream, bacon, lowfat milk, cornflour, water, baby spinach leaves, corn

Taken from www.food.com/recipe/creamy-bacon-and-spinach-fettuccine-166657 (may not work)