In a medium saucepan, bring the chicken stock to a boil. Boil the pasta for 8 minutes. Drain, reserving 1 cup of pasta water.
In a large frying pan heat the olive oil and 15g butter over a high heat.
Season the sliced pork with garlic salt and pepper.
Quickly sauté the pork to brown it - set aside.
Add 15g of butter in the frying pan over a medium heat. Add in the mushrooms, garlic and herbs. Sauté for 2 minutes. Add in the flour and cook for a further minute.
Add in the pasta water and lemon juice, cook for 2 minutes.
Add in the cream and parmesan and cook for a minute or two until thickened.
Stir in the spinach and pork and cook for an additional minute.
Serve sprinkled with grated parmesan.
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