Spaghetti with Fantasy Sauce

By Posie (Harwood) Brien
June 19, 2015
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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) Brien

Serves: 4

  • 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)
  1. 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.
  2. 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.
  3. Add the white wine to the pan and cook for a few minutes, until the wine reduces by about half.
  4. Add the cream and simmer the sauce for about 10 minutes.
  5. Toss the pasta with the sauce and serve topped with the grated Parmesan.

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