This is going to be a bad recipe in that I only have a vague idea as to what I did to make this pasta dish. Let’s just say I was faced with a pound of defrosted bacon, I still had a lot of spinach to get through, and I dind’t know what to make for dinner. Here’s what I came up with.
- I began by dicing and sautéing about half of the bacon over medium heat, in a small skillet, removing the cooked bacon with a slotted spoon and setting aside on paper towels to drain and cool.
- While the bacon cooked, I put on a half pound of short ridged pasta to boil. I used what I had on hand, which was radiatore. I also diced up some small chunks of sharp cheddar cheese.
- During the last minute two minutes of cooking I added 1 cup of frozen corn kernels to the boiling pasta liquid and piled about four cups of spinach into a colander in and sat it in the sink.
- When the pasta was done, I dumped the pot into the colander, giving the spinach a quick blanch.
- I returned the pot to the stove, poured in a tablespoon of the bacon drippings and added an equal amount of olive oil. I added a couple of teaspoons of flour to the post and made a thin roux.
- I poured in enough heavy cream to thicken the sauce and make it come together (about 1/3 cup). Seasoned with salt, pepper, and a dash of nutmeg.
- I then returned the contents of the colander along with half of the cooked bacon to the pot and tossed to combine.
- Once everything was heated, but not boiling, I stirred in the cubes of cheddar cheese.
- The whole thing was plated and garnished with cooked bacon.
Now my husband, who does not eat green things in any form, gobbled down this cholesterol-heavy dish. He ate all the spinach in his bowl, saying he didn’t mind the taste at all, because of the bacony-cheesy goodness of everything else. I consider this a major victory and will definitely make this again.