One-Pot Wonders

Spinach and Bacon Pasta with Ricotta

by:
April 23, 2021
4.6
10 Ratings
Spinach and Bacon Pasta with Ricotta
Photo by Anna Chwistek | Serving Dumplings
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 2
Author Notes

A creamy pasta with sautéed spinach, crispy bacon and ricotta. This pasta could very well be your next obsession. It’s flavor packed with a hearty ricotta sauce that might make you crave for pasta night. It’s light, satisfying and it can be thrown together in about 20 minutes. Made with only a few ingredients, this pasta fits the bill perfectly. —Anna Chwistek | Serving Dumplings

What You'll Need
Ingredients
  • 200 grams (7 oz) pasta, like shells or orecchiette
  • 150 grams (5.3 oz) spinach
  • 250 grams (8.8 oz) salted bacon bits
  • 150 grams (5.3 oz) ricotta
  • 100 milliliters (1/4 cup) cooking cream
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1/2 teaspoon each: salt, black pepper, dried oregano, sweet paprika, red pepper flakes
Directions
  1. Cook the pasta in a large pot of generously salted boiling water, until al dente. Drain, reserving 1/4 cup cooking water.
  2. Heat a large skillet over medium high heat. Add bacon, cook until crispy and golden brown, stirring occasionally, for about 5 minutes. Add garlic and onion, cook until fragrant, about 2 minutes. Stir in the seasoning.
  3. Add spinach and stir until slightly wilted. Pour cream and bring to a boil. Then add ricotta and stir until combined. Toss with pasta and add a splash of cooking water. Stir and add more water if needed, to create a glossy sauce. Season with more salt or pepper if needed.
  4. Serve immediately with an extra sprinkle of red pepper flakes. Enjoy!
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See what other Food52ers are saying.

  • panania
    panania
  • Hollis Ramsey
    Hollis Ramsey
  • Corey Butler
    Corey Butler
  • Anna Chwistek | Serving Dumplings
    Anna Chwistek | Serving Dumplings

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6 Reviews

mslarson8327
mslarson8327 February 10, 2023
I was very excited to try this recipe.
The seasonings came through a bit too much for our tastes and it was salty.
Also, it was not as creamy as it appeared in your photo…I even added 2 Tbsp to the mix. I have left overs and don’t want to waste them so I am considering adding pasta, cream and more ricotta.
 
panania
panania May 20, 2022
First let me say that I really enjoyed this. It was easy to make and delicious. Thank you. I was wondering though, are you sure about the measurements? Reason I ask is your photo. Maybe I'm doing something wrong, but the paprika I added made the dish darker in color what's depicted in your photo. I was using smoked paprika, so perhaps that's the issue, but I did follow the directions exactly. It was also just a little salty, so I thought maybe there was just a bit too much of the spices. The smoked paprika definitely gave it a real nice umami, but I'm wondering if it tastes the way it was meant to. Thanks again! Peter
 
Anna C.
Anna C. May 20, 2022
Hi Peter, I think the bright color is because of the smoked paprika. The salty taste might be the combination of salty bacon and salt, I fixed the recipe and adjust the measurements. Thank you for your feedback and giving this recipe a go! Anna
 
Hollis R.
Hollis R. January 9, 2022
I’m going to make this with arugula (because that’s what I have) and chicken stock (because I have no cream). It’s a great, simple recipe, so it’ll still be delicioso.
 
Hollis R.
Hollis R. January 9, 2022
P.S. The only paprika in my spice cabinet is smoked, so I’ll either use that or omit it altogether. The red pepper flakes are essential, IMO.
 
Corey B.
Corey B. April 22, 2021
Great recipe. Really easy to make quick, creamy pasta this way. I’ve made it twice now and I prefer a little less seasoning to let the taste of the spinach and the bacon shine through. This would be easy to modify with other vegetables and flavors.