Ingredients with Measurements:
- 1 pound pevarini pasta
- 6 slices of bacon, chopped
- 4 cloves of garlic, minced
- 1/2 cup of grated Parmesan cheese
- 4 cups of fresh spinach leaves
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking bacon and spinach
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add pevarini pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5-7 minutes.
3. Add minced garlic to the skillet and cook for an additional minute until fragrant.
4. Add fresh spinach leaves to the skillet and cook until wilted, about 2-3 minutes.
5. Drain the cooked pasta and add it to the skillet with the bacon and spinach. Toss to combine.
6. Sprinkle grated Parmesan cheese over the top of the pasta and toss again to distribute the cheese.
7. Season with salt and pepper to taste.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 21g
- Carbohydrates: 66g
- Protein: 25g
Substitutions for ingredients:
- Pevarini pasta can be substituted with any other type of pasta.
- Bacon can be substituted with pancetta or prosciutto.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Add cherry tomatoes or sun-dried tomatoes for a pop of color and flavor.
- Use mushrooms instead of spinach for a heartier dish.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to cook the bacon until crispy to add texture to the dish.
- Reserve some of the pasta water to add to the skillet if the dish seems dry.
- Don't overcook the spinach or it will become mushy.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls or on a large platter.
- Garnish with additional grated Parmesan cheese and chopped fresh parsley.
Garnishes:
- Grated Parmesan cheese
- Chopped fresh parsley
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the dish seems dry, add some reserved pasta water to the skillet.
Food safety advice:
- Be sure to cook the bacon to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Pevarini pasta is a type of pasta that originated in the Abruzzo region of Italy.
Flavor profiles:
- Salty from the bacon
- Savory from the garlic and Parmesan cheese
- Earthy from the spinach
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Italian