Ingredients

• 350 g half sleeves
• 180 g baby spinach
• 140 g pecorino
• 80 g guanciale in thin slices
• 50 g dried tomatoes
• vinegar
• salt
• extra virgin olive oil

For the recipe of the half sleeves with spinach and bacon, spread the slices of bacon in a plate lined with baking paper and put them in the oven for 5-8 minutes at 200 ° C, until they become crispy. Bring a saucepan of water to a boil with 1 tablespoon of vinegar, dip the dried tomatoes, turn off the heat and leave to soak for 5 minutes, then drain and cut into strips. Blanch the spinach in a pan with a little oil, add the tomatoes in strips and cook for 1 minute.
Cook the half sleeves in salted boiling water, drain and toss in the pan with the baby spinach and tomatoes. Grate the pecorino in a bowl, mix it with 1 ladle of pasta cooking water to obtain a cream. Pour it into the pan, mix everything and serve, complete with the crispy bacon.

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