Linguine with Bacon, Spinach and Blue Cheese
This simple pasta dish is a combination of bacon, blue cheese crumbles and fresh spinach tossed with linguine. A bit of butter and splash of cream combine with the barely melted blue cheese to coat the strands of pasta and the "sauce" has so much flavor on its own, the only seasoning needed is a few grinds of black pepper. Serve with a salad dressed with a simple vinaigrette.
- 12 ounces linguine
- 1/4 lb bacon
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 cloves garlic, very finely chopped
- 3/4 cup low-sodium chicken broth
- 10 ounces fresh spinach
- 1 tablespoon butter
- 1 tablespoon cream or half-and-half
- 3/4 cup crumbled blue cheese
- Freshly ground black pepper
Put a pot of salted water on to boil for the pasta.
Cut the bacon into 1/2-inch pieces and fry until lightly crisped. Transfer to a paper towel-lined plate to drain and wipe out the pan.
Heat the olive oil over medium heat and add the onion. Sauté until soft and translucent, 3 minutes. Add the garlic, continue cooking for 1 minute more, then add the chicken broth and simmer while you cook and drain the pasta.
Once the chicken broth has reduced by half, add the spinach toss until wilted. Add the chopped bacon, butter, cream and blue cheese, the combine with the linguine. Season with freshly ground black pepper and serve immediately.
Makes 3 to 4 servings