Ingredients

Method

1. 1.

   Chop the walnuts if using, then heat a dry frying pan and dry roast for 1-2 minutes until the walnuts are lightly toasted then set aside.

   Avoid using a non-stick frying pan for dry roasting as it can damage the non-stick coating

2. 2.

   In a large frying pan, heat the olive oil, and fry the pancetta for 4-5 minuted until crispy and golden brown. Remove from the pan and set aside.

3. 3.

   Add the butter the pan along with the shallots and fry for a minute until softened, then stir in the garlic followed by the mushrooms, season with a little salt and pepper and cook for a few minutes until the mushrooms have softened and browned.

4. 4.

   Add the pancetta back to the pan, then pour in the white wine and cook for a 2-3 minutes until reduced.

5. 5.

   Stir in the cream and bring to boil, then add the spinach and allow it to wilt (about 1-2 minutes) . Give everything a good stir, check the seasoning and remove from the heat to stop the spinach getting too soggy.

6. 6.

   Meanwhile, bring a pan of salted water to the boil and cook the pasta according to packet instructions.

7. 7.

   Drain the pasta, reserving a little of the water, then add the pasta to the sauce. Give everything a good stir to allow the creamy sauce to coat the pasta, add a little of the pasta water to loosen the sauce a little if it need it. Serve immediately with a few of the toasted walnuts (if using) and parmesan cheese grated over the top and little more cracked black pepper if you wish.