Ingredients

The following ingredients have 4 Servings
  • 8 ounces short pasta (campanelle, penne, bow-tie, etc)
  • 6 slices thick cut bacon, cut into 1 inch pieces
  • Kernels from 2 ears of corn
  • 4 cups baby spinach
  • 2 tablespoons butter
  • 1 cup fresh ricotta (optional)
  • Salt and pepper

Instruction

  • Cook pasta according to directions. Scoop out a cup of pasta water before you drain it.
  • While the pasta is cooking, saute bacon in a large deep skillet until crispy. Remove and set aside, leaving drippings in the skillet.
  • Add the spinach to the skillet and cook over medium heat until wilted. Add pasta and corn and saute until warmed through. Add butter and just enough pasta water to make a light sauce and toss again. Stir in bacon, and season to taste with salt and pepper.
  • Divide among plates and top with ricotta and more pepper if you like. Enjoy!