Bacon and Spinach Rigati2016-04-20
- Servings : 4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
A quick and easy midweek dinner recipe.
- 450g rigati pasta
- 10 rashers streaky bacon
- 1 bunch fresh spinach leaves
- 1 clove garlic, crushed
- 400g Ricotta Cheese
- salt and freshly ground black pepper
- 1⁄4 tsp nutmeg
- 1⁄2 cup Parmesan Cheese, grated
Bring a large pot of salted water to the boil and cook the rigati according to the instructions on the package.
While the water is boiling and the pasta is cooking, cut the bacon into small pieces and cook it in a large frying pan on high heat until crispy. Meanwhile, rinse the spinach leaves, leaving a bit of water clinging to them. Remove the stems and roughly chop the leaves into pieces.
When the bacon is crispy, remove it with a slotted spoon to a paper towel lined plate to drain. Reduce the heat to medium and give the bacon grease a couple of minutes to cool down. Add the garlic and cook for just a minute before adding the spinach. Stir to coat it all in the oil, cover the pan and cook for about three minutes until the spinach is bright green and wilted. Add the Ricotta Cheese and stir until it is smooth and creamy. Generously salt and pepper the dish, and stir in the nutmeg.
Dip out 1 cup of the pasta cooking water, then drain the rigati in a colander. Add the rigati to the ricotta sauce and stir to coat well. Drop in the bacon pieces and add about 1⁄2 cup of the pasta water and stir to loosen up the sauce and coat the pasta. Use more pasta water if you need. Sprinkle the parmesan cheese over the top. Serve immediately in preheated bowls or plates.