AKA Abraham Bacoln

September 20, 2006, 8:21 pm
Filed under: recipe

Wow. I have totally forgotten how to go about doing this. What … what goes here? A recipe? Details? Who are you again? WHAT DO YOU WANT FROM ME?!

Oh, so yeah, this recipe was recommended to me and the recommendation was spot-on. This is some seriously tasty stuff and pretty darned easy to make.

First I have to prove to you that I am indeed a firm believer in mis en place – see all ingredients listed below:

Mis en Place, or, This Is How I Roll

Okay, now that I’m done bragging on my pre-prep obsessive compulsiveness I’ll get on to the rest of it. The … uh … recipe, if you will.

This is stolen straight from Cooking Light but I’ve cut out all the words like “low fat” and “low sodium” because I think one should enjoy one’s food even if it is likely to kill one sooner.

okay, so maybe I bought the healthy versions. You’ll never know.

Spinach Fettucine with (abraham) Bacon

Spinach fettuccine

1 pound uncooked fettuccine
1 tablespoon butter
1 garlic clove, minced
1/4 cup cream cheese
3/4 cup chicken broth
3 tablespoons all-purpose flour
3/4 cup grated fresh Pecorino Romano cheese
3/4 cup half-and-half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
10 center-cut bacon slices, cooked and crumbled (about 1 1/4 cups)

1.) Cook pasta according to package instructions. Drain pasta, reserving 1/2 cup pasta water.
2.) Melt butter in a large nonstick skillet over medium-high heat.
3.) Add garlic; sauté 30 seconds.
4.) Add reserved pasta water and cream cheese, stirring with a whisk until smooth.
5.) Combine broth and flour in a small bowl, stirring with a whisk until smooth.
6.) Add flour mixture to pan, stirring with a whisk to combine; bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly.
7.) Remove from heat; add pecorino Romano, stirring until smooth.
8.) Add half-and-half, salt, and pepper. Stir in spinach.
9.) Combine cheese mixture and pasta in a large bowl, tossing to coat.
10.) Dish it out and top it with bacon.


6 Comments so far
Leave a comment

Wow…that looks as good as the recipe sounds. I’ll have to give it a try.

Comment by Rebecca

That does look delicious–but aren’t we supposed to be avoiding spinach right now, what with the whole e-coli scare and all?

Comment by Alison

Frozen spinach. The good stuff.

Comment by Kevin O'Mara

Walter surprised me the other night with sausage casserole. SOOOOO delicious. We didn’t drain the sausage, either, so it was extra greasy.

Comment by Alison

Don’t know how I tripped upon this page but OMG! Glad I did!(It was the picture, yep!) Definitely had to try it. It was awesome! Up next for us, Tortilla Madness !!! My family and I are forever grateful! Thanks for the great recipes.

Comment by Linda

Linda – glad you enjoyed it so much. You’re quite welcome.

Comment by Kevin O'Mara

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