Creamy Spinach Bacon and Sun Dried Tomato Sauce for Pasta
Elevate your pasta night with this irresistible Creamy Spinach Bacon and Sun-Dried Tomato Sauce recipe, a luxurious blend of bold, savory flavors and indulgent textures. Tender pasta is coated in a velvety sauce made with heavy cream, garlic, and melted Parmesan cheese, perfectly balanced by the tangy sweetness of sun-dried tomatoes and the vibrant freshness of wilted spinach. Crispy bacon amps up the dish with a smoky, salty crunch, while a touch of crushed red pepper flakes adds a subtle kick. Ready in just 40 minutes, this quick and easy pasta dish is perfect for busy weeknights yet elegant enough for entertaining. Serve it with a side of garlic bread or a crisp green salad for a complete and satisfying meal. This recipe will be your new go-to for creamy pasta perfection!
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Recipe Information
Ingredients
- 400 grams Pasta (e.g., fettuccine or penne)
- 200 grams Bacon
- 2 tablespoons Butter
- 3 cloves Garlic (minced)
- 100 grams Spinach (fresh)
- 0.5 cup Sun-dried tomatoes (chopped)
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 tablespoon Olive oil
Instructions
Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set the pasta aside.
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and drain on a paper towel-lined plate. Chop the bacon into small pieces and set aside.
In the same skillet, remove excess bacon grease, leaving about 1 tablespoon in the pan. Add 1 tablespoon of butter and the olive oil to the skillet. Heat over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Be careful not to burn it.
Add the fresh spinach and cook for 2-3 minutes, stirring until wilted.
Stir in the chopped sun-dried tomatoes and cook for an additional minute.
Pour in the heavy cream and bring the mixture to a gentle simmer. Add the Parmesan cheese and stir until the cheese is melted and the sauce is smooth.
Season the sauce with salt, black pepper, and crushed red pepper flakes (if using). Taste and adjust seasoning as needed.
Add the cooked pasta and chopped bacon to the skillet. Toss until the pasta is evenly coated with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to achieve the desired consistency.
Remove from heat and serve immediately with additional grated Parmesan cheese on top, if desired.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1356 mg | 59% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.2 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 161 mg | 12% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 533 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
