Artisan pasta making classes in London

Sometimes I really don’t feel like cooking at all. If it were for me, I would be happy with bread and cheese (cannot live without cheese!) and a glass fo wine. Or even a greasy chinese takeaway! However with two small kids, one has to make the effort to cook a balanced meal. The few times where I was too tired to even turn on the hob, and I prepared for dinner a sandwich, I had to face a mutiny from my oldest child (7 years old going on 15), because I dared not to give her a proper dinner. Sometimes I wonder how easy would have been if I didn’t enjoy cooking so much! That’s where pasta with spinach and bacon comes. It’s quick, it’s easy, and it’s tasty. And I can spend most of the time sitting on the sofa, waiting for the water to boil, or the pasta to cook. The sauce is ready in 5 minutes. It’s my recipe of choice when I come back from the most tiring and busy workshops, and the only thing I want to do is to crawl to bed.

Ingredients for 4 portions:

400 gr of pasta, preferably pasta bows, or rigatoni

300 gr of fresh baby spinach

100 gr of smoked pancetta or smoked lardons

1 or 2 tbsps of extra-virgin olive oil

salt and pepper to taste

Grated parmesan, to serve


  1. To prepare your pasta with spinach and bacon, start by bringing to boil a large casserole of water. When reached the boiling point, add the salt, let it melt, then tip in your pasta. Let cook on high heat for 9-10 minutes, until cooked al dente.
  2. Meanwhile prepare your sauce. Cook the lardons in a non-stick pan, without adding any oil: they will cook in their own fat. As they cook, wash your spinach leaves. Set aside. Add 1-2 tbsps of extravirgin olive oil to the pan, then add the spinach, and sautee for  couple of minutes. Season to taste. Remove from heat and set aside.
  3. Save a cup of the pasta cooking water. Drain the pasta and tip it over the spinach and bacon. Pour in the rerserved cooking water, then saute for a couple of minutes, stirring costantly, until the water has evaporated and the spinach and starchy water have coated well the pasta.
  4. Serve immediately with plenty of grated parmesan.


To make it richer and tastier (and quicker!), you can use fresh egg pasta instead, such as pappardelle or garganelli.