Bucatini with cream sauce with paprika and spinach

2_03147 BUCATINI ALLA CREMA PAPRIKA and SPINACH INGREDIENTS for 4 PEOPLE 400 g of frozen spinach, 30 g butter, 1 garlic clove, 500 g of bucatini.

For the sauce: 100 g of bacon, 40 cl of cream, 1 tablespoon paprika, 3 egg yolks, 3 tablespoons of chopped chives, salt and pepper.

Cook frozen spinach for 15-20 minutes, in hot butter: the water must evaporate; Sprinkle the pretzels, pepateli, add the crushed garlic and keep on fire.

Cook the pasta in boiling salted water, following the cooking time indicated on the package.

Cook the bacon for 5 minutes over medium heat, in a non-stick pan and keep aside on absorbent kitchen paper.

Together with cooking cream sauce, add salt and pepper, add half the paprika and let reduce by 1/3: the sauce must be thick.

Away from heat and without ceasing to stir, add the yolks and let thicken, for one minute, very soft focus: the yolks should not cook.

Add the rest of the paprika, chopped chives and bacon.

Drain the pasta and pour it in a bowl with the spinach.

Nappate with the sauce, stir and serve immediately.