- Calories 394
- Fat 11.8g
- Satfat 3.1g
- Sodium 601mg
Skillet-Toasted Penne with Bacon and Spinach
Photo: Randy Mayor; Styling: Cindy Barr
Here's a saucy, creamy pasta dish without a lick of cream or milk and only a wee bit of cheese. The trick is to cook the pasta like risotto, which releases starch into the liquid that becomes the sauce. The toasting step adds nutty, rich character and is a step we don't advise skipping.
How to Make It
Step 1
Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat.
Step 2
Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add pasta; cook 5 minutes or until toasted, stirring frequently. Remove pasta from pan.
Step 3
Add the remaining 1 tablespoon oil, shallots, garlic, and bacon to pan; cook 4 minutes or until browned. Remove bacon mixture from pan. Reduce heat to medium-low. Return pasta to pan. Add stock, 1 cup at a time, stirring constantly until each portion of stock is nearly absorbed before adding the next (about 35 minutes total), stirring frequently. Stir in bacon mixture, juice, rind, spinach, salt, and cheese. Garnish with oregano, if desired.
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liafinney's Review
Agree with other reviewers that this takes quite a bit longer than indicated,but it is an interesting approach to a pasta dish. I used chopped pancetta instead of bacon,and was surprised at how quickly the pasta toasted up...keep an eye on it and keep stirring or you may easily burn it. Other than that, a very simple recipe. After the first 2 additions of stock, I quit the stirring for the first 3-4 min and just let the stock come to a low boil and only stirred at the last few minutes when the stock was nearly absorbed. Not sure this is a technique I'd use again, but it was different!
daneanp's Review
Well, this is very tasty but definitely NOT a good choice for a work night meal. Like others have noted, it took much longer than the 35 minutes the recipe stated - I'd say closer to an hour. I actually increased the temp for the pasta to med-high and let the broth simmer in the pasta for 8 minutes between additions and I didn't really stir all that much. I'd definitely make this again, just on a weekend when I have more time. It would make a great side dish too.
NatalieNG's Review
The amount of garlic and lemon is overpowering. Really use half the amount of lemon and a quarter of the garlic.
LDombeck's Review
I used turkey bacon and whole wheat penne in this. It was really, really good. But it took me 2x as long as the recipe states. I thought the whole wheat made it take longer, but I made the 2nd version with regular and it took the same amount of time. So, it was not great for a weeknight meal. My family loved it.
ArmeSmash's Review
I LOVE this recipe. Time consuming, but well worth it. I'm making it again tonight, but I'm going to try it with blue cheese in place of the Parmesan.
angelack's Review
I made this exactly per the recipe. I learned something new, that pasta can be cooked like risotto! that was cool. It was very good (four stars) but since i had to stand and stir it so much the tastiness:work ratio downgrades it slightly to three stars in my opinion. too much work for a weeknight, not tasty enough for a special occasion.
Twonspls's Review
While I am sure this recipe is delicious, do not use gluten free pasta. It turns to mush. I was very disappointed as I was excited by this new method.
Raymil6's Review
This recipe takes some time but is worth the effort my kids and husband loved the end result.
Kelly426's Review
This dish was incredible! I was skeptical at first during cooking if the sauce would come together, but it turned out to be "creamy" and delicious with many levels of flavor. You don't need to stir constnatly, but it does require frequent attention which may have been Snotnose's (interesting name for a recipe website profile) problem. I cooked the bacon about 90% through in the oven, then chopped it before adding to the shallots and garlic. This is a great recipe if you are looking to enhance your cooking skills and impress guests.
Amazing!