Description
Creamy Spinach and Bacon Pasta
Ingredients
12 oz rigatoni or penne pasta
6 slices bacon, diced
3 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 garlic cloves, minced
1 tbsp olive oil
1/2 tsp black pepper (plus more for garnish)
Salt to taste
Directions
Cook pasta in salted water according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
In a skillet, cook diced bacon over medium heat until crispy. Remove bacon and set aside, leaving about 2 tbsp bacon grease in the skillet.
Add olive oil and minced garlic to the skillet. Sauté for 1 minute, then add heavy cream. Simmer for 2 minutes, stirring occasionally.
Stir in Parmesan cheese, black pepper, and spinach. Cook until spinach wilts, about 2 minutes. Add cooked pasta and toss to coat. Use reserved pasta water to adjust sauce consistency if needed.
Top with crispy bacon and extra black pepper. Serve warm and enjoy this creamy, savory dish!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~450 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Start by bringing a large pot of generously salted water to a boil for the pasta. While it heats, dice your bacon and mince the garlic. Cook the pasta until al dente, then reserve that crucial 1/2 cup of starchy pasta water before draining. In a large skillet, cook the diced bacon over medium heat until perfectly crispy. Transfer it to a paper towel-lined plate. Carefully drain all but about two tablespoons of the rendered bacon fat from the skillet—this is your flavor base. Add the olive oil and minced garlic, sautéing just until fragrant (about 30-60 seconds) to avoid burning. Pour in the heavy cream and let it simmer gently for 2 minutes to slightly thicken. Reduce the heat to low and whisk in the Parmesan cheese and black pepper until smooth. Add the fresh spinach in batches, wilting each addition before adding more. Finally, add the drained pasta and crispy bacon (reserving a little for garnish), tossing everything to coat in the creamy sauce. Use the reserved pasta water, a splash at a time, to loosen the sauce to your desired consistency.
Serving Suggestions
This rich pasta is best served immediately. For a complete meal, pair it with a simple side salad dressed with a bright vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce. To elevate the presentation, garnish with extra grated Parmesan, a sprinkle of red pepper flakes for heat, and fresh herbs like chopped parsley or chives. For a lighter version, substitute half the heavy cream with whole milk or add chopped sun-dried tomatoes for a sweet, tangy contrast.
How-to Summary
Boil pasta, reserve water. Cook bacon until crispy, save grease. Sauté garlic in grease/oil. Simmer cream, add cheese & pepper. Wilt spinach in sauce. Combine with pasta and bacon, using pasta water to adjust consistency. Garnish and serve.
Frequently Asked Questions
Can I use frozen spinach instead of fresh? Yes. Thaw and thoroughly squeeze out all excess liquid from 10 oz of frozen spinach before adding it to the sauce to prevent a watery dish.
How can I make this dish less rich? Substitute half the heavy cream with whole milk or evaporated milk. You can also use less bacon and add sautéed mushrooms for a savory, umami flavor.
What’s the best pasta shape for this recipe? Short, sturdy shapes like rigatoni, penne, or fusilli are ideal as they hold the creamy sauce well. Avoid long, thin pasta like spaghetti.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or water to revive the creamy sauce, as it will thicken when chilled.
Can I make this ahead of time? You can prep components (cook bacon, mince garlic, grate cheese) but assemble just before serving. The sauce can separate if made too far in advance.
Common Mistakes to Avoid
- Forgetting to reserve pasta water before draining. This starchy liquid is essential for creating a silky, cohesive sauce.
- Burning the garlic. Sauté it only until fragrant (30-60 seconds) over medium heat to prevent a bitter taste.
- Adding cheese to boiling cream. Always reduce heat to low before stirring in Parmesan to prevent it from clumping or becoming grainy.
- Overcooking the spinach. Add it last and cook just until wilted to retain color and nutrients.
- Using pre-grated Parmesan from a canister. It often contains anti-caking agents that prevent it from melting smoothly. Freshly grate your cheese for best results.
Conclusion
This Creamy Spinach and Bacon Pasta is the ultimate weeknight comfort food, balancing rich, savory flavors with a touch of freshness from the spinach. Its simplicity is its strength, requiring just a handful of ingredients and 30 minutes to create a truly satisfying meal. By following the step-by-step guide and heeding the common mistakes, you’ll master a versatile recipe that feels indulgent yet is straightforward to prepare. It’s a dependable crowd-pleaser that proves delicious dinners don’t have to be complicated.