3/4 cup romano, asiago, or parmesan cheese, grated
3/4 cup half-and-half
1 teaspoon salt
1/2 teaspoon pepper
1 (10 oz) package frozen spinach, thawed and pressed dry
10 slices bacon, cooked, drained, and crumbled
parsley for garnish (optional)
Instructions
cook pasta, drain, reserving 1/2 cup cooking water.
melt butter in a large skillet. add garlic. add reserved pasta water and cream cheese, stirring with a whisk until smooth.
combine broth and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture to pan, stirring with a whisk to combine; bring to a boil. cook about 2 minutes to thicken. remove from heat. stir in cheese. add half-and-half, salt, and pepper. stir in spinach.
add cooked fettuccine to skillet and toss to coat. top with bacon and parsley.
Originally Submitted
2/21/2008
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