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Penne with ricotta and leaf spinach sauce and crispy bacon strips

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Ingredients for 4 servings:

  • salt and pepper
  • 300 g leaf spinach (frozen)
  • 1 small onion(s)
  • 1 garlic clove(s)
  • 100 g bacon, thinly sliced
  • 400g penne
  • salt water
  • 2 tbsp butter
  • 2 tbsp flour
  • 370 ml milk
  • 100 g cream
  • 150 g ricotta

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cook the pasta in salted water according to the package instructions. Meanwhile, dice the onions and press the garlic through a press. Cut the bacon into strips and fry in a dry pan until very crispy, then remove from the pan. Sauté the onion and garlic in hot butter, sprinkle with the flour, and sauté until light brown. Stir in the milk and cream, and bring to a boil. Season with salt and pepper. Add the ricotta to the sauce and melt it. Add the frozen spinach and let it thaw. Drain the pasta and fold it in. Serve sprinkled with bacon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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