Creamy Spinach Pasta Alfredo
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 8 ounces bacon, cut into ⅓ inch pieces
  • 1 pound Farfalle pasta
  • Salt
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 10 ounces cooked spinach, remove all excess liquid
  • ¾ cup heavy cream
  • Pinch nutmeg
  • Black pepper, to taste
  • 4 tablespoons butter, cut into 1 inch cubes
  • ½ cup plus 1 tablespoon grated Parmesan cheese
Instructions
  1. Line a plate with a paper towel. Cook the bacon according to the instructions on the package. Place cooked bacon on paper towel lined plate and dab as much fat off of the bacon as possible. Use multiple paper towels, if necessary. Pour the fat out of the skillet and wipe it clean with a paper towel.
  2. Meanwhile, in a large pot, bring enough water to cook the pasta to a boil. Add a tablespoon of salt to the water along with the pasta. Cook the pasta according to the package instructions for 1 minute less than directed to cook the pasta to al dente. Reserve ½ cup of the water from the cooked pasta. Drain the pasta in a colander.
  3. Heat the olive oil in the skillet over medium heat. Add the garlic, and sauté until fragrant, about 30 seconds. Add spinach and stir to combine. Add the heavy cream, stir, and cook until heated through, about 2-3 minutes. Add the nutmeg, ½ teaspoon of salt, and ⅛ teaspoon of pepper, or to taste.
  4. Reduce the heat to low, and add 2 tablespoons of the reserved pasta water. Stir in the butter and ¼ cup Parmesan cheese. If the sauce is too thick, slowly add pasta water until sauce has reached desired thickness.
  5. Divide pasta mixture evenly among 6 bowls. Top the pasta with the cooked bacon and sprinkle with Parmesan cheese.
  6. Serve hot.
Recipe by The Little Chef at http://littlechefblog.com/creamy-spinach-pasta-alfredo/