Spaghetti with Spinach, Bacon, & Cream

This is another one of my own inventions, though it’s in some ways similar to a carbonara. I normally get a fresh bunch of spinach, but you can also save some effort by getting a bag of pre-washed. If you’re starting with a fresh bunch, tear off the stems and soak the leaves in a large bowl of cold water. The grit will sink to the bottom (so don’t just pour the whole thing out—scoop out the clean spinach leaves). Also, when you chop up the bacon, first cut off the excess fat, because you really don’t need all that. And don’t leave out the tomatoes—they add a bit of sweetness to balance out the savory flavors.

What you need

  • bacon

  • onion

  • garlic

  • spinach

  • butter

  • cream

  • tomatoes

  • grated cheese

spaghetti with bacon spinach cream

How you make it

  • Add 2-3 tbs of butter and 1 tbs of olive oil to a pan. Heat until the butter melts.
  • Add half an onion, chopped, and 3-4 strips of bacon, diced, and a clove of garlic, minced. Sauté until the bacon is cooked
  • Sprinkle in a pinch of red pepper flakes, thyme, and black pepper.
  • Add a bunch of spinach, coarsely chopped. Stir until the spinach wilts.
  • Add about ½ to ¾ cup of heavy cream. Simmer, stirring occasionally while it thickens.
  • Add about a half cup of chopped tomatoes—preferably cherry tomatoes, but any type will do.
  • Add the cooked spaghetti and toss.
  • Add some grated cheese and fresh black pepper.
  • Serve with extra grated cheese.

This could also work with a pasta such as penne, but I typically use spaghetti.

Buon appetito!

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