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
Ingredients
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10 ounces
thin dried spaghetti, or other thin pasta
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3 ounces
bacon (about 3 strips)
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3
leeks
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1/2
yellow onion
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1 handful
baby spinach
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2 tablespoons
butter
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salt and black pepper
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1/2 cup
white wine
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1/2 cup
cream
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3 ounces
grated Parmesan (optional)
Directions
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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.
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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.
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Add the white wine to the pan and cook for a few minutes, until the wine reduces by about half.
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Add the cream and simmer the sauce for about 10 minutes.
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Toss the pasta with the sauce and serve topped with the grated Parmesan.
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