Fettuccine Alfredo Recipe with Bacon and Spinach
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Fettuccine Alfredo with Bacon and Spinach is a pasta lovers dream. A creamy garlicky alfredo sauce, tossed with fettuccine, crispy bacon, and fresh spinach come together to create one major dish of comfort food.
If you’re looking for a bowl (or two) of comfort in pasta form, here’s your fix: Fettuccine Alfredo with Bacon and Spinach. I won’t lie. This is one rich pasta dish so adjust your daily intake accordingly so you can fully enjoy a whole serving of this delicious pasta dish. It’s worth eating light for a day or taking an extra lap or two every now and then to enjoy a decadent dish. All things in moderation, right?
Don’t wait for the weekend. This Fettuccine Alfredo with Bacon and Spinach is easy enough to make for a weeknight meal. You’ll have a bowl of comfort ready in no time. This pasta dish is made using a basic Alfredo sauce, tossed with crispy bacon, and fresh spinach for good measure. It really is simple. Too simple to not enjoy tonight!
How to Make Fettuccine Alfredo with Bacon and Spinach
Begin by cooking the pasta according to the package instructions. Next, melt butter in a medium saucepan over medium low heat. Grate garlic directly into butter, and let mingle for about two minutes. Stir in heavy cream, salt and pepper, then simmer for three minutes. Whisk in 1/4 cup of the hot pasta water and continue to simmer for two more minutes. There’s a bit more whisking to do. Whisk in grated parmesan, and continue whisking until melted. Sauce should begin thicken a bit. Finish by stirring in bacon, and spinach. Stir well and allow the spinach to wilt. Drain pasta and add it to the pan. Toss to coat pasta with the sauce. If desired, garnish with fresh parsley. Salt and pepper to taste and enjoy!
Fettuccine Alfredo Recipe with Bacon and Spinach Recipe
Fettuccine Alfredo Recipe with Bacon and Spinach
A classic favorite pasta dish tossed with bacon and spinach.
- 1 pound fettuccine (uncooked)
- water for pasta as needed
- 1/4 cup butter
- 2 cloves garlic
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups freshly grated Parmesan cheese
- 4 slices bacon, cooked and crumbled
- 2 cups baby spinach, packed
- optional: fresh parsley, rough chopped (for garnish)
- Prepare pasta according to package instructions.
- Melt butter in a medium saucepan over medium low heat. Grate garlic directly into butter, and let mingle for about 2 minutes.
- Add cream, salt and pepper and simmer for 3 minutes.
- Whisk in 1/4 cup of the pasta water. Continue to simmer 2 more minutes.
- Whisk in grated parmesan, continue to whisk until melted, about 2 minutes. Sauce should thicken a bit.
- Stir in bacon, and spinach; combine, allowing spinach to wilt.
- Add drained pasta to pan and toss to coat pasta.
- If desired, garnish with fresh parsley.
- Salt and pepper to taste.
Fettuccine is one of my biggest weaknesses – this looks positively scrumptious Amy!
This is such a guilty pleasure for me… putting in on the weekly menu!
Yummy comfort food. Looks awesome, Amy!
Oh I could get pretty comfy with a bowl of this. Looks delicious Amy.
Yuummm – such comfort in a bowl!! Delicious 🙂
Not only does this look delicious, but it also tastes delicious! I just made it tonight and will definitely be making it again!
This looks absolutely DELICIOUS!!!! My husband said it looks good enough to eat RIGHT NOW. I plan to have it for Christmas dinner; I also plan to add jumbo shrimp!
It is a favorite, Toni! And your idea of adding shrimp is perfect. I’m totally doing that next time. Now I’m hungry.
We thought it was just so-so..I will not make it again and I love afredo, just not this one.
This is my 2nd comment about this dish! This has become a “MUST HAVE” for my family and I. We had it for Christmas AND I had to make it again for New Years because my husband wanted more the day after Christmas only to realize that our grandchildren and their parents had consumed it all, even though I DOUBLED the recipel! I also added shrimp and skinless chicken breasts (cut in thin strips).
My family knows my INTENSE LOVE for Alfredo sauce! I’ve had it at so many “fine dining” restaurants over many years, but Amy Johnson’s recipe is second to NONE!!! She ABSOLUTELY NAILED IT!! TOTALLY ON POINT!
I am FOREVER GRATEFUL TO YOU AMY FOR SHARING THIS RECIPE!! I’ve shown it to many of my friends also!
This makes me so happy, Toni! Thank you for sharing. It is a favorite of ours too.
Turned out very good. I would add more than 4 slices of bacon (at least 6-8). As a vegetable, peas would go well with it.
This is 100% the best alfredo sauce I’ve ever had in anything, I’m definitely keeping this in my back pocket. Thanks for this recipe!
Glad you enjoyed it, Colleen!
‘Totally rocks from-scratch Alfredo. ‘did add more bacon…because BACON. Would be equally amazing with shrimp, or langustino (frozen from Trader Joes), or even lump crab (not Krab). Thanks Amy, you are the goddess of Alfredo.
Thank you! Shrimp or crab would be a fabulous addition, Ellie. 🙂
Phenomenal — added some some dried tomatoes and a few peas as I didn’t have a lot of spinach. Yields enough for 4 but my boyfriend and I polished it off in one sitting
I made this tonight with wholemeal spaghetti instead. I also cooked the bacon in the saucepan first and then took it out when there was a lot of fond built up and a bit of bacon fat and it made the sauce amazingly bacon flavoured. I also used more bacon than stated in the recipe because I had more, so if anyone is doing this I highly recommend cooking the bacon in the pan you plan to cook the sauce in.
If anyone plans on adding more bacon I recommend leaving out the extra salt added to the sauce, all I added was the pepper and that was enough.
Highly recommend 😉