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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

  1. 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.

  2. 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.

  3. 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.

  4. Reduce heat to low, add chopped shallots to skillet and sauté just until tender.

  5. 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.

  6. 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.

  7. TO SERVE: Top pasta with chopped bacon and shaved Parmesan. Season to taste (if needed), and enjoy right away.