Fettucine with Spinach and Bacons Recipe
Ingredients
- Kosher salt
- 8 ounces dried fettuccine
- 1 tablespoon olive oil
- 1 small red onion, thinly sliced
- 12 ounces plum tomatoes, peeled, seeded and cut into 1/4-inch-thick strips
- 1/4 cup homemade or no-salt-added chicken broth
- 6 ounces baby spinach leaves
- 1/4 cup heavy cream
- Freshly ground black pepper
- 21/2 to 3 ounces thinly sliced bacon or prosciutto, torn into 2-to-3-inch pieces
Directions
- Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt, then the fettuccine. Cook according to the package directions.
- Heat the oil in a large nonstick saute pan. Add the sliced onion and a small pinch of salt; cook for about 4 minutes, until the onion is tender.
- Stir in the tomatoes; cook for about 3 minutes, until the tomatoes soften, then add the broth and spinach leaves.
- Cover and cook for 2 to 3 minutes, then uncover and use tongs to toss the mixture together.
- The spinach should be just wilted; if it isn’t, cover and cook for a minute or two.
- Add the cream and season with pepper to taste; cook for a few minutes (still over medium-high heat) to heat the cream.
- Remove from the heat; add the prosciutto. Taste, and adjust the seasoning as needed.
- Drain the fettuccine and add to the sauce; use tongs to evenly combine the pasta with the sauce.
- Serve hot.
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