Across Italy · No.69 / 103
Spinach and Bacon Pasta
Spinach and Bacon Pasta
A homestyle cream spaghetti that sautés bacon, onion and spinach, then thickens them with flour and milk.
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Meet the dish
A contemporary variation documented in Japanese-language recipe material; no specific regional origin has been verified
Coat spinach in bacon fat, then turn flour and milk into a light white sauce around it.
Pasta shapes to use
- Spaghetti
Key ingredients
- Spinach
- Bacon
- Onion
- Flour
- Milk
- Olive oil
Follow the cooking scenes
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Step 1: Cut to even sizes
Cut bacon into one-centimeter strips, slice onion thinly, and cut spinach into short lengths so it distributes through the noodles.
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Step 2: Sauté bacon and vegetables
Cook bacon and onion in olive oil, add spinach once soft, and coat everything with the rendered fat.
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Step 3: Build the sauce from flour
Add flour and cook for about a minute, then stir in milk and seasoning until lightly thickened.
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Step 4: Coat undercooked pasta
Add spaghetti cooked one minute short and let it absorb the sauce over heat. Finish with a little olive oil.
What to watch for
- Mix flour into the fat before adding milk to prevent lumps.
- Avoid overcooking the spinach so its green color and stem texture remain.
What sets it apart
Compared with mushroom cream pasta, spinach's green flavor and bacon smoke are explicit co-leads.