One-Pot Wonders

Spinach and Bacon Pasta with Ricotta

April 23, 2021
5 Stars
Photo by Anna Chwistek | Serving Dumplings
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

  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 2
  • 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
In This Recipe
  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!

See what other Food52ers are saying.

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

5 Reviews

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
Author Comment
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. 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. 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. 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.