Bacon and spinach pasta builds a creamy sauce from bacon, garlic, heavy cream, spinach, and parmesan. The pasta finishes in the sauce so everything gets coated before serving.
The bacon adds richness while the spinach softens into the cream sauce.
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1. Cook 8 oz dry pasta in boiling salted water until al dente, 8-10 minutes. Drain and reserve 0.5 cup pasta water.
2. Heat 1 tbsp olive oil in skillet over medium heat until shimmering. Add 4 oz bacon, diced, in single layer. Cook until crisp, 5-6 minutes. Remove bacon, drain excess fat.
3. Add 2 cloves garlic, minced, to bacon fat. Sauté until fragrant, 30 seconds, pan state: garlic softened.
4. Add 1 cup heavy cream and 0.25 tsp black pepper. Simmer gently, stirring, until sauce thickens and coats spoon, 2-3 minutes.
5. Stir in 3 cups fresh spinach, chopped, cook until wilted, 1-2 minutes.
6. Return bacon to pan. Add pasta and reserved pasta water. Toss to combine and warm through, 1-2 minutes.
7. Remove from heat. Finish with 2 tbsp grated Parmesan and fresh chopped parsley.
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