Fusilli with creamy pancetta & spinach sauce

This was our Sunday night supper, according to what was leftover in the fridge, pretty good haul this week!

Serves 2

200g good quality Fusilli pasta

150g pancetta, cubed

1 fat clove garlic

150ml approx 1/2 fat creme fraiche

120g fresh spinach

1 egg

Handful grated parmesan

Pinch sea salt

Freshly milled black pepper, as liked

Boil pasta as per instructions, about 1/2 way through the cooking time, heat a seperate pan to medium and fry the pancetta, once browned, slowly add the spinach, stirring frequently, mince the garlic and add (I used a coarse microplane and grated directly into the pan). When the spinach has wilted down, remove from heat. Beat the egg in a bowl, add creme fraiche and parmesan, season to taste and mix in really well.

Drain the pasta quickly so that it keeps hot and return to the pan (I have self draining lids on my saucepans), add the pancetta and spinach mixture, add the cream mix, stir well quickly with a wooden fork / spoon and place lid back on pan, allow to stand for 2 minutes before serving