Using a fry pan big enough to hold all the cooked pasta for mixing at the end, fry streaky bacon, onion, mushrooms and garlic on a medium heat in a little olive oil until mushrooms have released their juices and onion is transparent - try not to colour it too much. Put pasta on to cook.
Throw in tomatoes and cook for a few minutes, then throw in the handful of baby spinach and stir a bit until wilted.
Keep back a cup of the cooking water to moisten the final dish, and then drain pasta when cooked. Tip the not too well drained pasta into the fry pan with the vegetable/streaky bacon mix and throw in the feta, prosciutto and almost all the parsley and stir well so the feta breaks down and 'melts' into the dish and turn off the heat. Add a bit of the reserved pasta cooking water to moisten if required.
Serve, sprinkled with remaining parsley and some cracked black pepper.
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