Who doesn’t love a good pasta dish?
While in Chicago a few weeks ago I made this Bucatini pasta dish. I love bucatini. It’s spaghetti on steroids with a hole through the middle. There are so many interesting shapes and sizes of pasta it is always hard for me to make up my mind what to try next. And I buy pasta wherever I go. I’ve bought chocolate pasta at Pike’s Market in Seattle and brought back some cool shapes of pasta from Italy and France.
The night I made this recipe we served it with seared scallops on top. I made it again after returning home to Round Top and used sliced grilled chicken thighs on top. Both ways were delicious; when I do again I’ll choose the grilled chicken thighs.
This recipe is fairly quick to make with or without the scallops. The only change I made to juliasalbum.com’s recipe was to add sun-dried tomatoes the second time I made this dish. (Note: the sun-dried tomatoes were great)
I used a thick sliced bacon in this recipe which was delicious but I think prosciutto slices baked in the oven until crisp and added in right before serving would also be great.
You could make this with any kind of pasta but why not try the bucatini the first time. I love also using bucatini for carbonara. What’s your favorite pasta shape and what do you make with it?
BLAST FROM THE PAST: This Blood Orange and Mango salad is not only delicious it is a beautiful summer salad. I’ve been seeing blood oranges in the market the last few weeks so I will be making this again soon.
I love bucatini past an the little hole that runs through the middle.
Brown the bacon pieces until crisp and remove from pan and drain on paper towel.
Have the spinach stemmed (if large stems) and parmesan cheese ready.
After you saute the garlic for about a minute add in the half and half and bring to boil. Add in the cheese.
Add in the cooked pasta to the sauce and then you will add the spinach until it starts to wilt.
Add in the crisp bacon pieces and the spinach and stir a few minutes to coat everything.
Served with scallops on top with roasted cauliflower for side.
Second time around served with grilled chicken thigh pieces and my roasted brussel sprouts with dates and bacon.
Bucatini with Spinach, Bacon and Creamy Parmesan Sauce
- 2 tablespoons butter
- 5 cloves garlic minced
- 1 cup half-and-half
- 2/3 cup parmesan cheese shredded
- 1/4 teaspoon salt
- 4 oz spinach
- 8 oz bucatini
- 6 strips bacon cooked chopped
- black pepper coarsely ground
- 1/2 c. sun dried tomatoes optional
- In a large skillet, heat butter on medium heat. Add minced garlic. Cook, stirring, for about 1 minute.
- Add half-and-half and bring to boil. Reduce to simmer. Add shredded Parmesan cheese. Keep stirring, while simmering, for a couple of minutes, until the cheese melts, and the sauce is creamy.
- Stir in spinach. Remove from heat. Close the skillet with the lid. The spinach will wilt.
- In the meantime, cook bucatini pasta in boiling water according to package instructions. It should be about 10 minutes for regular texture, or 8 minutes al dente. Reserve some pasta water. Drain.
- Add cooked bucatini pasta to the skillet with the cream sauce. Reheat on medium-low heat. The sauce should be pretty thick and should coat the noodles. If the sauce is too thick, add a small amount of pasta water (1/4 cup) to thin it out.
- Add chopped cooked bacon.
- Season each individual serving plate with coarsely ground black pepper.
- *We topped ours with some seared scallops.
From Julia's Album.com