Cook pasta according to package instructions, omitting salt and fat. Drain pasta, reserving 1/2 cup pasta water.
Melt butter in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add reserved pasta water and cream cheese, stirring with a whisk until smooth.
Combine broth and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture to pan, stirring with a whisk to combine; bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat; add pecorino Romano, stirring until smooth. Add half-and-half, salt, and pepper. Stir in spinach. Combine cheese mixture and pasta in a large bowl, tossing to coat. Place about 1 cup pasta mixture in each of 8 bowls; top each serving with 2 1/2 tablespoons bacon. Garnish with parsley, if desired.
Family loved this! Delicious, creamy, flavorful. Used Penne pasta, and a blend of shaved Parma Reggiano, Asiago, and Romano. Also needed to add more liquid (chicken broth) as it did thicken. Mixed 1/2 the crumbled bacon into the pasta, the rest sprinkled on top of servings. Served with sautéed garlic green beans as an addition veggie on the side. This is a keeper, Cooking Light has come through for me again.
Very good...I used fresh spinach so I had to make it a bit differently - sauteed the spinach in olive oil with the garlic, then removed it and proceeded with the recipe. I made a roux with the flour and butter then whisked it into the broth, half-and-half and pasta water before melting in the cream cheese. Used homemade whole-grain fettuccine and also had to add extra pasta water. I cut the recipe in half but ended up with ~2 1/2 servings instead of four as expected. Just a roll to accompany; a nice chilly-evening comfort-food dinner I would make again.
Excellent! I would suggest pulling out the pasta liquid early so the pasta does not stick together and keep it from getting cold. Also if you are fixing this for less than eight, such as I did, do not plan this for leftovers as it will not reheat well. I reheated it with some additional chicken broth and freshly cooked bacon.
Family liked this; tasted really rich. Took some advice of other reviewers--squeezed spinach in tea towel to remove moisture, added extra pasta water (almost 1 cup total), premeasured liquids and grated cheese, left pasta in a little water covering so didn't get "gloppy". I also cooked some chicken cutlets in olive oil, as my family MUST HAVE MEAT with their meal.
This was an excellent pasta dish -- one of my favorites from this website. It tasted sinfully rich, but had the low fat ingredients. I definitely used more pasta water, as others suggested, and the sauce was great. I used the full amount of sauce for the four of us -- don't know how you'd get 8 servings out of that! My noodles clumped into a massive ball while I prepared the rest of the sauce, but that is my only complaint. My whole family gave this their