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
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.
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.
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.
Divide pasta mixture evenly among 6 bowls. Top the pasta with the cooked bacon and sprinkle with Parmesan cheese.
Serve hot.
Recipe by The Little Chef at http://littlechefblog.com/creamy-spinach-pasta-alfredo/