Ingredients with Measurements:
• 8 slices of bacon, diced
• 2 tablespoons of olive oil
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 (10-ounce) package of frozen chopped spinach, thawed and drained
• 1/2 teaspoon of dried oregano
• 1/4 teaspoon of salt
• 1/4 teaspoon of freshly ground black pepper
• 1/4 cup of white wine
• 1/2 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 2 tablespoons of chopped fresh parsley
• 8 ounces of uncooked penne pasta
Special Equipment Needed:
• Large skillet
• Medium saucepan
• Colander
• Wooden spoon
Step-by-Step Instructions:
1. Heat a large skillet over medium-high heat. Add the bacon and cook until crisp, about 8 minutes. Remove the bacon with a slotted spoon and set aside.
2. Add the olive oil to the skillet and heat over medium heat. Add the onion and garlic and cook until the onion is softened, about 5 minutes.
3. Add the spinach, oregano, salt, and pepper and cook until the spinach is heated through, about 5 minutes.
4. Add the white wine and cook until the liquid is reduced by half, about 3 minutes.
5. Add the heavy cream and Parmesan cheese and cook until the sauce is thickened, about 5 minutes.
6. Add the bacon and parsley and stir to combine.
7. Meanwhile, bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 8 minutes.
8. Drain the pasta in a colander and return it to the pot.
9. Add the sauce to the pasta and stir to combine.
10. Serve the pasta with additional Parmesan cheese, if desired.
Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information: Calories: 590, Fat: 30g, Saturated Fat: 12g, Cholesterol: 70mg, Sodium: 730mg, Carbohydrates: 57g, Fiber: 4g, Sugar: 4g, Protein: 22g
Substitutions for Ingredients:
• Bacon: turkey bacon or vegetarian bacon
• Olive oil: vegetable oil
• Onion: shallot
• Garlic: garlic powder
• White wine: chicken broth
• Heavy cream: half-and-half
• Parmesan cheese: Romano cheese
• Parsley: basil
• Penne pasta: any short pasta
Variations:
• Add 1/2 cup of diced tomatoes to the sauce.
• Substitute 1/2 cup of cooked, crumbled Italian sausage for the bacon.
• Add 1/2 cup of frozen peas to the sauce.
Tips and Tricks:
• Make sure to drain the spinach well before adding it to the skillet.
• To make the sauce even creamier, add 1/4 cup of cream cheese to the sauce.
• To make the sauce even richer, add 1/4 cup of grated Pecorino Romano cheese to the sauce.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in the microwave or in a saucepan over medium heat.
Presentation Ideas:
Serve the pasta in individual bowls with a sprinkle of Parmesan cheese and a sprig of parsley.
Garnishes:
Grated Parmesan cheese, chopped parsley, and freshly ground black pepper.
Pairings:
This dish pairs well with a crisp white wine or a light red wine.
Suggested Side Dishes:
Garlic bread, a green salad, or roasted vegetables.
Troubleshooting Advice:
If the sauce is too thick, add a bit more cream or white wine.
Food Safety Advice:
Keep all ingredients and leftovers refrigerated until ready to use.
Food History:
Bacon and spinach are both classic Italian ingredients and have been used in Italian cooking for centuries.
Flavor Profiles:
This dish has a creamy, savory flavor with hints of garlic, onion, and oregano.
Serving Suggestions:
Serve this dish with a side of garlic bread and a green salad.
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Region: Italian