Add the bacon and fry until crispy but don’t allow it to become too hard.
Add the cream and as it starts to thicken, add the peas, Parmigiano Reggiano and fresh spinach. Add a little nutmeg to taste. Season with a little salt and plenty of pepper. Cook until the cream has thickened and become glossy. If the sauce looks too thick, don’t be shy to add a little more cream. Drain the pasta, reserving a little of the pasta water. If you think the sauce needs to be thinned, add some of the pasta water. Serve immediately, sprinkled with more freshly grated Parmigiano Reggiano and garnished with pea shoots if you wish. Serve with a crisp green salad – and with a few luscious fresh figs for dessert, if you have a granny like I had!