When I know that he is coming over, I always try to balance his taste and my pleasure in cooking. I’m not saying he is picky, it’s more the case of a … peculiar kind of taste. Anyway, there are a few things that he likes for sure, and three major things on that list are bacon, cheese and spinach. (Who doesn’t? Yum!)
Although I never thought of combining those things into a pasta dish.
So when he suggested that I do, I was taken with the idea. Add a little double cream (a little, yeah right) and we are more than on the same page – so I was eager to try this recipe. I’m not going to lie, the dish requires a bit of preparation – but when you’re on your own in your flat on a Friday night with a bottle of red wine at hand and a playlist with all your singalong cheer-up songs, you’re unstoppable. I know I am.
I started by cooking the pasta – I got it out of the way. Whilst that was boiling, I also started to sautée my spinach in a generous amount of butter, salt, pepper and nutmeg. I drained the pasta and waited until my spinach wilted to its normal measures, then put it into a colander and let it drip dry.
Next, I wiped out the massive pan I used for the spinach, then fried the bacon in the same pan. When the bacon was nice and pink, I added my pasta, stirred it a little and then added a whole pack of double cream. I let it reduce and waited until the pasta absorbed enough of it. I turned the heat off and went to grate a generous amount of cheddar – I used a cheddar that is rather mild but still had that nice strong flavour – I guess kind of in the middle.
I turned the heat back on under the pasta and added my cheese – it melted into the sauce and onto the pasta, making the whole dish gooey, creamy and delicious. The final step was gently stirring the spinach into the mix and adding a nice nob of butter, giving the pasta a nice shine and a little bit of nutty flavour.