1

Cook the spaghetti in a large saucepan of boiling salted water following packet instructions. Drain and return to the pan.

2

Meanwhile, cook the bacon in a large non-stick frying pan over medium heat, stirring, for 6 minutes or until golden. Transfer to a plate.

3

Heat half the oil in the same pan. Cook the onion and garlic, stirring, for 4 minutes or until light golden. Add to the bacon.

4

Heat remaining oil over medium-high heat. Cook the silverbeet, stirring, for 5 minutes or until tender. Return the bacon and onion mixture to the pan.

5

Add the silverbeet mixture, ricotta and half the parmesan to the spaghetti. Season with salt and pepper and toss to combine. Sprinkle with the remaining parmesan to serve.