Creamy Bacon & Spinach Fettuccine

There's nothing more comforting than a creamy dreamy chicken fettuccine during the winter months.

45 min


  • 2 Tbsp butter
  • 2 cloves garlic, crushed
  • ½ cup Meadow Fresh Original Milk
  • ½ Tbsp wholegrain mustard
  • 1 tsp dried oregano
  • ½ Tbsp cornflour
  • 1 ⅓ cups Meadow Fresh Kalo Natural Yoghurt
  • 1 cup grated Meadow Fresh Tasty Cheese
  • 300g dried fettuccine or spaghetti
  • 3 tsp olive oil, divided
  • 200g bacon, diced
  • 2-3 cups baby spinach 


Melt butter and garlic together in a non-stick saucepan on medium-heat. Whisk in milk, mustard and oregano and reduce heat to low. Mix cornflour into a little of the yoghurt until smooth, then whisk into milk mixture together with remaining yoghurt. Stir in cheese to melt. Season to taste with salt and pepper and leave on a very low heat to keep warm. 

Bring a large saucepan of salted water to the boil. Add fettuccine or spaghetti and cook for 10 minutes, until al dense. 

Meanwhile, heat 1 teaspoon oil in a large frying pan and cook bacon until starting to crisp around the edges. Stir in spinach until wilted. Drain pasta and add to frying pan with the remaining 2 teaspoons oil. Toss to combine. 

Divide fettuccine between warmed serving bowls and drizzle generously with sauce, serve immediately. 


  • Drizzle sauce over the pasta rather than tossing it through to reduce the risk of the yoghurt curdling. It tastes just as delicious! 
  • Garnish with a little chopped parsley or basil.
  • Omit the bacon for a vegetarian version.