Bring a large saucepan of salted water to the boil and cook the linguine for approx 8-10 minutes.
After approximately 5 minutes of the pasta cooking, add 1tbsp of olive oil to a hot frying pan and start searing off the torn Parma. When crisp, add the juice of half a lemon.
Lower the heat of the saucepan and spoon in the cream cheese. Stir well until it resembles a pasta sauce adding a spoonful or two of the pasta water as you go to help loosen the consistency.
Drain the pasta.
Stir in the spinach, a large handful at a time, until it wilts, add the pasta - et Voila!
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