2 3/4 cups Penne pasta
225g lean bacon, trimmed, sliced
375ml can light evaporated milk
1 bunch baby spinach, washed, trimmed
4 spring onions, sliced
3 teaspoons cornflour
Cook Penne following packet directions. Drain and return to saucepan. Steam spinach in a separate saucepan (or microwave) until tender. Squeeze out moisture, chop roughly and add to pasta. Meanwhile, cook bacon in a frying pan for 4-5 minutes over a medium heat. Add onions and cook for a further 2 minutes. Combine 1/4 cup evaporated milk with cornflour and whisk well to ensure no lumps. Add to bacon with the remaining evaporated milk. Stir until mixture thickens slightly. Add pasta and spinach to pan and stir until heated through.