Cooklist AI
Creamy Bacon, Spinach & Parmesan Pasta
Creamy Bacon, Spinach & Parmesan Pasta is a delicious and easy-to-make weeknight dinner that brings together the perfect combination of flavors in a one-pot meal. Get ready to indulge in the rich taste of bacon and Parmesan with the freshness of spinach in a satisfying, scrumptious pasta dish.
4
30 min
TOTAL TIME
535
CALORIES
$1.66
PER SERVING
Ingredients
Directions
12 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Chop the bacon into one-inch pieces.
2
In a large skillet, sauté the bacon until it is brown and crispy. No need to add extra fat.
3
Remove the browned bacon from the skillet with a slotted spoon, and transfer it to a bowl.
4
Carefully pour the fat off into a separate bowl, leaving about one tablespoon in the skillet.
5
Dice the onion.
6
In the same skillet, sauté the diced onions until they are soft and transparent.
7
Add chicken broth to the skillet, stirring to dissolve any remaining browned bits of bacon drippings from the bottom of the skillet.
8
Add uncooked pasta to the skillet, cover with a lid, and bring it to a boil over high heat.
9
Once boiling, give it a quick stir, reduce the heat to low, and let it simmer for 10 minutes with the lid in place, stirring occasionally to prevent sticking.
10
After 10 minutes, the pasta should be tender and most of the broth absorbed. A thick, saucy broth should remain at the bottom of the skillet.
11
Add fresh spinach to the skillet and stir until it wilts into the pasta.
12
Turn off the heat, add the cooked bacon back to the skillet, and sprinkle Parmesan cheese on top. Stir to combine, then serve.
Health Info
Macros
46g
CARBS
27g
FAT
26g
PROTEIN
Contains these allergens
MILK
WHEAT
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4
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2
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5
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5
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266
Pesto Chicken, Corn, and Avocado Bacon Pasta Salad
Frequently Asked Questions
How to get the bacon crispy?
How to balance the flavors in the dish?
What type of pasta is best for Bacon Pasta?
How can I prevent overcooking the bacon?
Do I need to use fresh garlic?
How can I cook the pasta correctly?
How can I make the sauce creamy?
Should I use smoked or unsmoked bacon?
When should I add cheese to the pasta?
Should I drain the bacon fat?
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