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Author Notes: A date-worthy pasta recipe made with cream, white wine, butter, bacon, and plenty of vegetables.
Adapted from the back of the De Cecco pasta box. —Posie Harwood
- 10 ounces thin dried spaghetti, or other thin pasta
- 3 ounces bacon (about 3 strips)
- 3 leeks
- 1/2 yellow onion
- 1 handful baby spinach
- 2 tablespoons butter
- salt and black pepper
- 1/2 cup white wine
- 1/2 cup cream
- 3 ounces grated Parmesan (optional)
- Bring a large pot of salted water to boil. Add your pasta and cook according to the directions on the package. Drain and set aside.
- In a large skillet over medium heat, cook your bacon until it begins to brown. Add the chopped leeks, onions, spinach, and butter. Season with salt and pepper. Cook, stirring, for a few minutes, until the spinach wilts and vegetables soften.
- Add the white wine to the pan and cook for a few minutes, until the wine reduces by about half.
- Add the cream and simmer the sauce for about 10 minutes.
- Toss the pasta with the sauce and serve topped with the grated Parmesan.
- This recipe is a Community Pick!