12 ounces uncooked spaghettini or thin spaghetti noodles
4 bacon slices
1/4 to 1/2 teaspoon crushed red pepper
3 garlic cloves, minced
1 (6-ounce) package fresh baby spinach
3/4 cup (3 ounces) grated fresh Pecorino Romano cheese
1/2 teaspoon salt
How to Make It
Cook noodles according to package directions, omitting fat and salt. Drain pasta over a small bowl, reserving 1/2 cup cooking liquid.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon; reserve 1 tablespoon drippings in skillet. Crumble bacon; set aside. Add red pepper and garlic to skillet; cook 30 seconds. Add spinach; cook 1 minute or until lightly wilted. Remove from heat. Add pasta, reserved cooking liquid, cheese, and salt. Toss gently.