Categories: Pasta
Ingredients
- 5 strips bacon, chopped
- 12 oz. linguine
- 4 cup baby spinach
- 3 Roma tomatoes, cut into 1/2-inch pieces
- 2 garlic cloves, minced
- 2 tbsp. fresh lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup shredded Parmesan
- Fresh lemon wedges, for serving
Directions
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Preheat oven to 400. Put bacon in a single layer on a foil-lined baking sheet. Bake, stirring after 10 minutes, until fat renders and bacon is crisp, 13 to 15 minutes. Set bacon aside and reserve 2 tsp drippings.
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Bring a large pot of salted water to a boil. Cook linguine as directed until al dente. Drain and reserve 1/4 cup pasta cooking water.
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Meanwhile, heat reserved bacon drippings in a large, deep skillet over medium heat. Add spinach, tomatoes, and garlic. Cook and stir until just heated through and spinach begins to wilt, 1 to 2 minutes. Add bacon, linguine, lemon juice, salt, and pepper to skillet. Toss to combine. Add pasta water, a little at a time and up to 1/4 cup, to loosen sauce. Serve with Parmesan, lemon and additional black pepper.