Rating: 3.5 stars
13 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 5

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.

Keith Schroeder
Recipe by Cooking Light January 2014

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
55 mins
total:
55 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring stock to a simmer in a saucepan (do not boil). Keep warm over low heat.

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  • 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.

  • 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.

Nutrition Facts

394 calories; fat 11.8g; saturated fat 3.1g; sodium 601mg.
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