Recipes - Main Dishes

Fettucine with Bacon, Baby Spinach, and Stilton Sauce

Fettucine with Bacon, Baby Spinach, and Stilton Sauce

Created as part of our Stilton Over Manhattan celebration 2000, this dish can be a fancy weekday meal.

Ingredients

  • 450g/16oz good quality smoked bacon, diced
  • 2 cloves garlic, minced
  • 1 shallot or one-half of a small onion, diced
  • 125ml/4floz dry white wine
  • 300ml/10fl oz chicken stock
  • One-quarter teaspoon dried thyme
  • 1 bay leaf
  • 350g/12oz fettucine
  • 250g/9oz Stilton cheese, grated
  • 60ml/2floz double cream
  • 2 tablespoons Dijon mustard
  • 1 packet of baby spinach leaves
  • Black pepper to taste
  • 110g/4oz pine nuts, toasted (optional)

Method

1. Bring a large saucepan of salted water to boil (to cook the pasta).

2. Meanwhile, cook the bacon until crisp. Drain on paper toweling.Reserve 2 tablespoons of bacon drippings in the pan.

3. In these drippings, sauté garlic and shallot over medium heat for 2 minutes, or until they become soft and begin to brown.

4. Add white wine, cooking for 6 minutes. Add stock, thyme, bay leaf. Bring to a boil, then simmer for 5 minutes. At this same time, add fettucine to the pot of boiling water, stirring often, cooking it according to manufacturer’s directions (this should be about 11-12 minutes).

5. While pasta is cooking, place 225g/8oz of the grated Stilton, double cream, and Dijon mustard in a blender or food processor and purée until smooth. Whisk this into the wine-stock sauce, reducing heat to low. Simmer until the fettucine is ready to be drained.

6. Drain pasta well. Cover the pasta with the pan lid.

7. Meanwhile, add the spinach, pieces of bacon, black pepper, and pine nuts to the sauce, tossing frequently for 30-60 seconds. Spinach will wilt and bacon and nuts will become heated.

8. Taste the sauce before adding any salt, as the bacon and cheese usually add enough.

9. In a large bowl, pour the sauce over the fettucine, tossing well. Sprinkle with the remainder of the grated Stilton.

Serves 6 as a first course, 4 as an entrée.

Recipe by Rosemary Furfaro

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