Rigatoni with Bacon Spinach and Two Cheeses
Indulge in the creamy decadence of Rigatoni with Bacon, Spinach, and Two Cheeses—a comforting pasta dish that's as delicious as it is easy to make. This recipe combines tender rigatoni with crispy bacon, fresh spinach, and a luscious cream sauce enriched with Parmesan and mozzarella cheese. Infused with the savory aroma of sautéed garlic and a hint of red pepper flakes for optional spice, this dish strikes the perfect balance between indulgence and freshness. Ready in just 30 minutes, it's an ideal choice for busy weeknights or a cozy dinner gathering. Serve it piping hot with a sprinkle of extra Parmesan, and watch it become an irresistible favorite. Perfectly creamy, cheesy, and full of bold flavors, this one-pan masterpiece will have everyone asking for seconds!
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 200 grams Bacon
- 100 grams Fresh spinach
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 200 ml Heavy cream
- 60 grams Grated Parmesan cheese
- 100 grams Shredded mozzarella cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, according to the package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, slice the bacon into small strips or pieces. Heat a large skillet over medium heat and cook the bacon until crispy, about 5–7 minutes. Remove the bacon from the skillet and set aside, leaving about 1 tablespoon of bacon grease in the pan.
Thinly slice the garlic cloves. Add the olive oil and garlic to the skillet with the bacon grease, and sauté over medium heat until fragrant, about 1 minute.
Add the fresh spinach to the skillet and toss until just wilted, about 2–3 minutes.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and shredded mozzarella cheese until melted and combined.
Add the cooked rigatoni to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, add some of the reserved pasta cooking water a tablespoon at a time until the desired consistency is reached.
Stir in the crispy bacon, salt, black pepper, and optional crushed red pepper flakes. Adjust seasoning to taste.
Serve immediately, garnished with additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
3082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.1 g | 267% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 7583 mg | 330% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 4.4 g | ||
| Protein | 143.0 g | 286% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1535 mg | 118% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1222 mg | 26% | |
*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.
