Bacon and Spinach Pasta

Bacon and Spinach Pasta

Whenever I think of pasta dishes, I often forget bacon even exists and go right for sausage (except for carbonara). Except this time. The use of the bacon grease adds a ton of flavour. I just wish I waited to take a picture when the cheese was more melted.



  1. 1/2 lb Bacon
  2. 1 Onion , diced
  3. 1/4 lb Mushrooms , sliced
  4. 2 Cups Chicken Broth
  5. 1 14.5 oz White Beans , rinsed and drained Cans
  6. 1/2 lb Penne (or any pasta)
  7. 1/4 lb Spinach
  8. 1/2 Cup Parmesan Cheese , grated
  9. to taste Red Pepper Flakes


35 mins
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    Cut the bacon into places and saute in a large skillet over medium heat.

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    Discard the bacon grease, reserving 1 tablespoon.

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    Add the reserved bacon grease, onion, and mushrooms to the skillet. Stir to scrape some of the bacon pieces off the bottom.

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    Cook until the onions are soft and translucent (about 3 minutes).

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    Add the chicken broth and stir to get more of the bacon off the bottom.

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    Stir in the pasta and beans. Increase the heat to high and bring to a boil.

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    Reduce the heat to low and cover.

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    Cook for 15 minutes or until the pasta is tender and most of the broth is absorbed, stirring occasionally.

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    Once the past is tender, stir in the spinach until it is wilted (about 3 - 4 minutes).

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    Top with Parmesan cheese and red pepper flakes. Serve hot

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