BACON PENNE FLORENTINE

This Bacon Penne Florentine recipe may sound fancy – and it definitely tastes fancy! But it only requires a few good ingredients, and it’s easy enough to make for quick weeknight meals and casual dinner parties alike!

PASTA PRIMERS

Use any kind of pasta you like or whatever you have on hand. I use short pastas like penne whenever possible because it combines easily – and it’s easy to eat – with the other ingredients.

SPINACH SPECIFICS

While frozen spinach is amazing for many dishes, the flavor of frozen spinach is a little too “concentrated” for this dish. I use fresh baby spinach that doesn’t have long stems and comes pre-washed and ready to use. Young, tender spinach wilts slightly (perfectly!) when stirred into the warm pasta, and imparts a delicate fresh flavor and texture that balances the rich bacon and hearty pasta.

If you like fresh greens as much as I do, go ahead and add a handful of fresh spinach to the bottom of your dish and place the pasta on top!

SEASONINGS AND INGREDIENT TIPS

We all have different preferences when it comes to seasoning our food. What some consider “too salty,” others may consider “bland.” For that reason alone, it’s always good to taste as you go. It’s also a good idea to consider the seasoning (specifically salt or heat) levels within the various ingredients you’re using. This is why I include Ingredient Tips whenever possible!

For this Bacon Penne Florentine, tasting before seasoning is definitely a good idea because the flavors of the collective ingredients are often enough. A few grinds of fresh black pepper, or a couple of shakes of red pepper flakes may be all you’ll need.

Pasta Water: Consider how heavily you salt your pasta water because that will impact the “saltiness” of this Bacon Penne Florentine the most.

MORE INGREDIENT TIPS

Cheeses: Parmesan cheeses also vary in their flavor profiles. If you use a good Parmesan that you would enjoy eating on its own, you’ll love the way this recipe even more.

Fresh, finely grated Parmesan is best for this recipe without a doubt. I top my Bacon Penne Florentine with larger pieces of freshly shaved Parm because I love the “pops” of flavor they add. You can quickly and easily shave the Parm with a potato or vegetable peeler right over the top of the pasta before you serve it!

Bacon: As with any recipe that has only a few ingredients, each ingredient can make or break the dish, so use the best you can. Because bacon is the most important ingredient in this recipe (in my ever-so-slightly biased opinion), the bacon you use should be really good stuff. Use your favorite brand or cut… the bacon you can’t resist nibbling on while you cook!

I often use lesser processed, un-cured applewood smoked bacon in my recipes. But, this Bacon Penne Florentine recipe can definitely the handle rustic, thick-cut variety from your favorite butcher as well. Again, use what you love and this dish will turn out perfectly for you.

By the way, if you avoid cooking bacon at home because you don’t like to fry it on the stove… BAKE IT! See my notes on baking bacon – and other great bacon-filled recipes – below!

SERVING TIPS

This Bacon Penne Florentine is best served fresh and warm. While it’s also good re-warmed the next day, the pasta tends to soak up too much of the sauce (as pastas typically do). I always add the bacon last – right over the top – so it retains is texture and flavor.

ENJOY!

Bacon Penne Florentine

Bacon Penne Florentine only requires a few good ingredients, and it’s easy enough to make for quick weeknight meals and casual dinner parties alike!

Servings 4

Author Michele Phillips, BaconFatte.com

Ingredients

1 pound penne pasta, cooked - plus 1 cup pasta water reserved
1 pound bacon, cooked (not too crispy) - bacon fat* reserved
2 tsp. bacon fat
1 - 2 shallots (about ½ cup, chopped)
1 Tbsp. pasta water + more if needed
1/4 cup mayonnaise
3/4 cup Parmesan cheese, freshly grated for sauce
1/4 cup Parmesan cheese, larger shaved pieces for garnish
2 - 3 cups fresh spinach, lightly packed
salt and freshly ground black pepper - to taste, if needed

Instructions

In a large, covered pasta pot, cook pasta according to directions on package. Drain pasta, reserving 1 cup pasta water. Cover pasta to keep warm.
In a skillet over medium-low heat, fry bacon until lightly crispy. Remove cooked bacon from pan and place on a paper towel lined plate. When bacon is cool enough to handle, chop into bite-sized pieces.
Using a large spoon, remove most of the bacon grease from the pan until only about 2 Tablespoons remain. Strain and reserve the rest of the bacon fat for future use.
Reduce heat to low, add chopped shallots to skillet and sauté just until tender.
For the sauce: Place cooked shallots in a small heat-resistant bowl; allow to cool slightly. Add 1 Tablespoon pasta water, ¼ cup mayonnaise, and ¾ cup grated Parmesan, and stir well to combine. Add more pasta water – a little at a time – to thin the consistency, if needed.
Add the sauce to warm pasta and stir well. Sprinkle in more pasta water if needed. Add spinach to the warm mixture, and stir. Cover and allow to sit for a minute or two before serving.
TO SERVE: Top pasta with chopped bacon and shaved Parmesan. Season to taste (if needed), and enjoy right away.

INGREDIENT NOTES: BACON

If you dread frying bacon, BAKE IT! Pre-heat the oven to 400°F. Line 2 rimmed baking pan with parchment paper, and lay the strips of bacon on the parchment. Bake at 400°F for 10 – 20 minutes, or until bacon is as “’done” as you like it. Move cooked bacon back to a paper towel lined plate until you’re ready to chop and add it to your recipe. Try this method of cooking bacon for the following recipes… It works like a charm!

BLT CAESAR SALAD – BLTAESAR SALAD

SIGNATURE BUTTERNUT CHOWDER WITH CORN, SAGE AND BACON

Make sure to save the bacon drippings for future dishes! Allow it to cool a bit until it can be handled safely, then pour the still-liquid drippings through a strainer into a small air-tight container. Label and date the container and refrigerate up to three months, or freeze to keep longer.

MAKING THIS BACON PENNE FLORENTINE RECIPE?

Let me know! Leave a note here on the blog in the comments below, and share your creations on Facebook, Pinterest, Instagram, and Twitter. Make sure to hashtag #baconfatte or tag @baconfatte in your social media posts. I’d love to see them!