Spaghetti with Spinach and Bacon with Pink Mascarpone Sauce
Region: Italy
Category: Pasta with Pork
Season: Fall
Difficulty: Easy and Quick

The mascarpone cheese in this sauce turns pink with the addition of the tomato paste.  The bacon and spinach complement the flavors and make for a delicious presentation.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 30 minutes

4 slices bacon

3 tablespoons extra-virgin olive oil

3 garlic cloves, finely chopped

1/4 cup tomato paste

1/2 pound baby spinach leaves

2 cups dry white wine

1 cup freshly grated Parmigiano-Reggiano cheese

1 cup mascarpone cheese

3/4 pound spaghetti

1. In a large cast-iron skillet, cook the bacon over medium heat until crisp, about 8 minutes.  Remove and chop.  Discard all the bacon fat except for a thin film on the skillet.  Add the olive oil and heat over medium-high heat, then cook the garlic until sizzling, stirring frequently, about 2 minutes.  Add the tomato paste and cook for 2 minutes, stirring.  Add the spinach and once it wilts, dilute with the white wine and cook 10 minutes, stirring occasionally.  Add the bacon, parmigiano cheese, and mascarpone, and season with salt and pepper and continue cooking until dense, about 5 minutes.

2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

3. Transfer the pasta to the skillet and toss until well coated with sauce, then cook 2 minutes and serve.

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Posted: 12/21/2006