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Creamy Bacon, Spinach, and Caramelized Onion Pasta Recipe

Creamy Bacon, Spinach, and Caramelized Onion Pasta

A rich, savory pasta dinner combining crisp bacon, sweet caramelized onions, fresh spinach, cream, and Parmesan. The sauce comes together in one skillet while reserved pasta water helps it cling beautifully to every noodle.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 ounces Pasta, such as penne, rigatoni, linguine, or fettuccine
  • 6 ounces Bacon, chopped
  • 1 large Large yellow onion, thinly sliced
  • 3 cloves Garlic, minced
  • 1 tablespoon Olive oil, only if the bacon does not provide enough fat
  • 1 cup Heavy cream
  • 5 ounces Fresh baby spinach
  • 3/4 cup Freshly grated Parmesan cheese, plus more for serving
Seasonings and Liquid
  • 1/2 teaspoon Kosher salt, plus more for the pasta water
  • 1/2 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Red pepper flakes, optional
  • 1/2 cup Reserved pasta water
  • 1/4 cup Dry white wine or chicken stock, optional for deglazing

Method
 

Step-by-Step
  1. Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions, reserve at least 1/2 cup of the cooking water, and then drain.
  2. Cook the chopped bacon in a large skillet over medium heat for 6–8 minutes, stirring as needed, until browned and crisp. Transfer it to a paper-towel-lined plate and leave about 1–2 tablespoons of bacon fat in the skillet.
  3. Add the sliced onion and cook over medium-low heat for 15–25 minutes, stirring regularly, until soft, deeply golden, and caramelized. Add a small amount of olive oil if the pan becomes dry.
  4. Add the minced garlic, black pepper, and optional red pepper flakes. Cook for about 30 seconds, just until fragrant.
  5. Pour in the white wine or chicken stock, if using, and scrape up the browned bits from the skillet. Simmer for 1–2 minutes.
  6. Add the heavy cream and simmer gently for 2–3 minutes. Keep the heat moderate and do not allow the cream to boil vigorously.
  7. Add the baby spinach and cook for 1–2 minutes, stirring until the leaves are just wilted.
  8. Add the drained pasta, crisp bacon, and Parmesan. Toss thoroughly, adding reserved pasta water one or two tablespoons at a time until the sauce is smooth and coats the pasta.
  9. Taste and adjust the salt and pepper. Serve immediately with additional Parmesan.

Notes

Cook the onions slowly for the best flavor, reserve pasta water before draining, and add Parmesan after reducing the heat or removing the skillet from the burner to help prevent clumping. Leftovers can be refrigerated and gently reheated with a splash of water or cream.