My Motto

May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.

Saturday, September 4, 2010

Spinach and Bacon Fettuccine


This recipe sprung from one of those moments of inspiration I get when I'm starving and see something fabulously yummy on the cover of a magazine.  It usually happens at the grocery store.  In this case it was the cover of Bon Appetit, must have been June or July.  I then hurry home and try to make something that resembles said dish...FAST.   I've made this dish at least half a dozen times since then. It has become a requested comfort.  Warm, savory and saucy with crispy bacon.  Isn't everything better with bacon?

Spinach and Bacon Fettuccine

6 to 8 slices thick cut bacon
1 (10 ounce) bag fresh spinach
1 stick (1/2 cup) of butter
1 cup grated Parmesan cheese, plus 1/4 cup for sprinkling
2/3 cup heavy cream
1/4 teaspoon salt
freshly ground black pepper

In a large skillet, brown bacon until well cooked and crispy, drain on paper towels.  Keep warm in oven set to 150 degrees.  Boil water in a large pot for pasta.  Before adding pasta, dump the entire bag of fresh spinach in the boiling water, dunk with tongs for a moment, then promptly remove spinach (with tongs) into a strainer.  Add a bit of salt and oil to the boiling water and add fettuccine (cook according to box directions).  

Wipe out the skillet you cooked the bacon in and place on stove on lowest setting.  While pasta is cooking, melt 6 tablespoons of the butter in the skillet, then add the cream to warm through.  Do not allow it to boil.  Transfer spinach from the strainer onto 2 paper towels and squeeze out excess water.  Set aside.  When pasta is done cooking, reserve 1/4 cup of the pasta water, then strain the pasta and add to the skillet with the butter and cream.  Add the spinach, quickly separating the leaves the best you can, add the remaining two tablespoons of butter, cut up, along with the reserved pasta water, Parmesan cheese and most of the bacon, crumbling it as you add it.  Reserve a bit for sprinkling on top.  Using tongs, toss everything together, then sprinkle with salt, several grinds of black pepper and the remaining Parmesan and bacon.  
Serves three bacon lovers generously.


4 comments:

Chef Dennis said...

you got my attention as soon as you mentioned bacon! I Love pasta, and your dish sounds wonderful!

Margaret Murphy Tripp said...

Hi Dennis,
Thanks, I hope you get a chance to try it!

Meagan said...

Margaret I am going to make this for dinner tomorrow nite....looks delicious!!

Margaret Murphy Tripp said...

Great Meagan...I think you'll love it!