Bacon Artichoke & Spinach Fettuccine
This Bacon Artichoke & Spinach Fettuccine is a variation of the Bacon & Artichoke Fettuccine Alfredo I posted before. This one has spinach and in lieu of alfredo sauce from a jar I used cream and sour cream with the reserved pasta water. Add this to your list of creamy pasta dishes to love.
Bacon Artichoke & Spinach Fettuccine
Ingredients
- 1 box fettuccine pasta cook al dente
- water for boiling pasta
- 5-6 strips cooked bacon, chopped
- 1 sm jar artichokes
- 1 sm onion, chopped
- 3 cloves garlic, chopped finely
- 1 cup cream
- 1/2 cup sour cream
- 2 cups reserved pasta water
- 1 sm baby baby spinach
- 1/4 cup ground parmesan cheese +more
- sprinkles salt and pepper
Instructions
- Boil water in a pot to cook the fettuccine, al dente. Reserve 2 cups of the pasta water before draining.In a sauté pan, brown the bacon pieces. Discard most of the grease. Add the chopped onions and garlic to sauté for a couple of minutes. Stir in the artichokes. Add cream, sour cream, and reserved pasta water. Season with salt and pepper. Cook for a couple of minutes or so. Stir in the noodles then add the spinach. Top with ground parmesan cheese. Stir everything together.
Just a tip, get yourself a nice sauté pan that can go from cooking to a serving platter. It makes for a nice rustic presentation at the table and save you from washing another dish.
A generous sprinkle of ground Parmesan cheese is a must as well. Enjoy!