From: Nancy,.SanFran

Heartland Pasta
Recipe By : ABOVE & BEYOND PARSLEY by The Junior League of Kansas City, MO
This recipe serves 6.

1 pound Fettuccine -- to 1 1/2 lbs, cooked
3 tablespoons Olive oil
6 tablespoons Cooked diced bacon
1 tablespoon Chopped garlic
1 large Onion -- chopped
1 tablespoon Fresh rosemary
1 pound Fresh spinach -- torn
1/4 cup White wine
Salt -- to taste
Black pepper, freshly ground -- to taste
Red pepper flakes -- to taste
Pecorino cheese -- to taste

In a large saute pan, add olive oil followed by bacon, garlic, onion, and rosemary. Saute until tender. Add spinach and continue to saute.

Remove mixture and deglaze pan with white wine. Return mixture to pan and add salt, pepper, and red pepper flakes.

Toss with fettuccine and serve with freshly grated Pecorino cheese.