Spinach And Bacon Spaghettini
|Spaghettini/Thin spaghetti||12 Ounce, uncooked|
|Crushed red pepper||1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Bottled minced garlic||1 Tablespoon|
|Fresh baby spinach||7 Ounce (1 Package)|
|Grated fresh pecorino||3 Ounce (3/4 Cup)|
|Romano cheese||1 Tablespoon|
1. Cook pasta according to package directions, omitting fat and salt. Drain pasta, reserving 1/2 cup pasta water, set aside.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in skillet. Crumble bacon, set aside. Add crushed red pepper and garlic to pan,- cook 30 seconds. Add spinach, cook 1 minute or just until spinach begins to wilt.
3. Combine pasta, reserved pasta water, bacon, spinach mixture, cheese, and salt, toss gently.