I’ve mentioned it before when I shared my lemon sauce recipe, but since going gluten free I missed going out to eat “fancy” pasta so much that I started creating my own recipes. Paired with my favorite gluten free noodles (anything Tinkayada) it’s like I’ve gone back in time to when I could eat fancy pastas at any number of restaurants. Though it’s a lot more work, it’s also a lot cheaper. Plus there’s something great about knowing exactly what it is that you’re eating which is why, these days, I prefer to cook supper at home anyway, gluten intolerance or not.
This recipe was born of a craving for bacon and spinach. I’d long cooked my fresh spinach in bacon fat, which I know is totally taking anything good about the spinach away from it, but it’s just how I roll. On this day rather than my usual spinach, I decided to try and make an creamy alfredo-like sauce with always popular bacon and the stuff that makes Popeye big and strong! These days this is a go to recipe for when I have a craving for pasta and need to make dinner in a pinch but am not interested in using a jarred sauce.
Creamy Bacon and Spinach Pasta
This sauce is very heavy and laden with bacon. While there may be some spinach in there, there is absolutely nothing healthy about this recipe!
- 3/4 to 1 pound of thick cut, smoked bacon (I use half a package of Wright’s)
- 1 cup of chopped white onion
- 2 cloves of garlic, minced
- bagged and ready washed spinach
- 2 cups of half and half
- 3/4 cup of shredded Parmesan cheese
- smoked black pepper (or regular pepper) to taste
- Take your bacon out of the package, but keeping it together. Slice all the way down the bacon making 1/4 inch wide strips.
- Put bacon and onion into a skillet and cook over medium high temperature until the bacon is completely cooked.
- Add in the garlic and cook for a minute or two.
- Add in three handfuls of spinach and allow to start wilting. When easier to manage (because the wilting makes it smaller or something, I don’t know how to explain it) stir the spinach making sure to coat well with the bacon fat.
- Add in your half and half and Parmesan cheese and smoked pepper, stirring to incorporate well. Bring the mixture to a bubbling boil, give it a good stir and then set aside covered to keep warm.
- Prepare your noodles while the sauce thickens up. The sauce itself isn’t terribly appealing in the looks department, so tossing the noodles into the sauce tends to yield happier eaters!
Written by Allison Murray - Visit Website