I first posted this recipe over two years ago, and it’s still one of my absolute favorite dishes for stretching meat. You start by chopping and sauteing half a pound of bacon, then cooking the onion and garlic in the bacon grease. The technique lends a nice meaty taste to the whole dish. It’s also an incredibly quick recipe, suitable for weeknights or company alike.
1/2 lb bacon, diced
1 yellow onion, diced
3 Roma tomatoes, seeded and diced
2 big handfuls baby spinach
4 cloves garlic, diced
1/2 tsp crushed red pepper flakes
1/2 cup heavy cream
1/2 – 1 cup parmesan cheese
2 eggs, lightly beaten
1 tsp black pepper
Pinch of salt
1/2 lb pasta (I like to use shells or rotini)
Cook the diced bacon in a large saucepan. Once done to desired crispness, remove with a slotted spoon and set aside. Drain all but two tbsp of the grease from the pan. Add onion, garlic, and red pepper flakes. Cook for 5 minutes over medium heat while cooking the pasta according to package directions. Add cream and cook about 3 minutes, just until sauce starts to boil. Stir in Parmesan cheese. Slowly pour in beaten eggs while whisking continuously. Immediately remove from heat and add pasta, pepper, bacon, spinach, and tomatoes. Stir until combined and warmed through. Serve with bread and a green salad. Will serve four generously.