Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You can use Asiago cheese for a slightly sweeter flavor, or Parmigiano-Reggiano for a sharper flavor than the pecorino Romano.

Kathy Gordon, Mission Viejo, California
Recipe by Cooking Light August 2006

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Credit: Randy Mayor

Recipe Summary test

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package instructions, omitting salt and fat. Drain pasta, reserving 1/2 cup pasta water.

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  • 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.

Nutrition Facts

365 calories; calories from fat 30%; fat 12.2g; saturated fat 6.3g; mono fat 3.3g; poly fat 0.6g; protein 15.9g; carbohydrates 46.6g; fiber 2.3g; cholesterol 34mg; iron 1.8mg; sodium 681mg; calcium 188mg.
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