{"id":30384,"date":"2021-07-17T05:00:33","date_gmt":"2021-07-17T12:00:33","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=30384"},"modified":"2021-07-16T10:43:52","modified_gmt":"2021-07-16T17:43:52","slug":"bucatini-with-spinach-bacon-and-creamy-parmesan-sauce","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=30384","title":{"rendered":"Bucatini with Spinach, Bacon and Creamy Parmesan Sauce"},"content":{"rendered":"

Who doesn’t love a good pasta dish?<\/strong><\/span><\/p>\n

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.    <\/p>\n

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.<\/p>\n

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)<\/p>\n

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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. <\/p>\n

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?<\/p>\n

BLAST FROM THE PAST:<\/span><\/strong> This Blood Orange and Mango salad<\/a> 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.<\/p>\n

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I love bucatini past an the little hole that runs through the middle.<\/p>\n

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Brown the bacon pieces until crisp and remove from pan and drain on paper towel.<\/p>\n

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Have the spinach stemmed (if large stems) and parmesan cheese ready.<\/p>\n

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After you saute the garlic for about a minute add in the half and half and bring to boil. Add in the cheese.<\/p>\n

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Add in the cooked pasta to the sauce and then you will add the spinach until it starts to wilt.<\/p>\n

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Add in the crisp bacon pieces and the spinach and stir a few minutes to coat everything.  <\/p>\n

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Served with scallops on top with roasted cauliflower for side.<\/p>\n

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Second time around served with grilled chicken thigh pieces and my roasted brussel sprouts with dates and bacon.  <\/p>\n

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Bucatini with Spinach, Bacon and Creamy Parmesan Sauce<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>\n\t\t\t\t\t\t\t\t\t\tbutter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t5<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcloves<\/span>\n\t\t\t\t\t\t\t\t\t\tgarlic minced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\thalf-and-half<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2\/3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tparmesan cheese shredded<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>\n\t\t\t\t\t\t\t\t\t\tsalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\toz<\/span>\n\t\t\t\t\t\t\t\t\t\tspinach<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t8<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\toz<\/span>\n\t\t\t\t\t\t\t\t\t\tbucatini<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t6<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tstrips bacon cooked<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tblack pepper coarsely ground<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tsun dried tomatoes<\/span>\n\t\t\t\t\t\t\t\t\t\toptional<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      In a large skillet, heat butter on medium heat. Add minced garlic. Cook, stirring, for about 1 minute.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      Stir in spinach. Remove from heat. Close the skillet with the lid. The spinach will wilt.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
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      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
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      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    6. \n\t\t\t\t\t\t\t\t\t\t
      Add chopped cooked bacon.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    7. \n\t\t\t\t\t\t\t\t\t\t
      Season each individual serving plate with coarsely ground black pepper.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
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      *We topped ours with some seared scallops.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t
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      Recipe Notes<\/h3>\n\t\t

      From Julia's Album.com<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

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