Spaghetti with herbed cream cheese, spinach and bacon

A very simple, but satisfying pasta dish. Make this when you are in a hurry and need something comforting to eat. Also a classic for students on tight budgets. It is usually made with freezer spinach, but I like to use fresh spinach because freezer spinach is horribly overcooked and mushy. You could use chicken instead of bacon to make the dish a bit lighter.

Spaghetti with herbed cream cheese, spinach and bacon (serves 2)

200 g spaghetti
salt
150 g bacon, cut into lardons
150 g herbed cream cheese (like boursin or philadelphia)
300 g spinach, washed

Bring a large pan of water to the boil. Add salt liberally. Add the spaghetti and bring the water back to the boil. Stir after 1-2 minutes to make sure the spaghetti isn’t sticking. Cook until your preferred done-ness (the times on the package are an indication, but tend to be a bit on the long side).
Meanwhile, fry the bacon in a dry pan on medium heat until it releases its fat, and the bits are golden and slightly crisp. Discard (some of) the bacon fat if you want (keep it to fry an egg or some bread in). Add the cheese and let it melt on low heat. It might curdle a bit. Then add the spinach (in portions if necessary), place a lid on the pan and cook until just wilted. Add the spinach and mix well. Serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *