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Spinach Pappardelle with Bacon and Tomatoes

April 27, 2012

One of my local fruit and vegetable stores also sells a limited supply of pasta and seeing this Spinach Pappardelle made my day.  A delicious plate of goodness on its own but with a few of your favorite ingredients you might be rolling your eyes on the way to heaven.

Spinach Pappardelle with Bacon and Tomatoes


  • 1/2 -1 lb. Bacon (cut in 1″ pieces)
  • 2-4 T. Unsalted Butter
  • 3/4 C. Freshly Grated Parmesan Cheese
  • 1 C. Heavy Cream
  • 1 C.  Juliette Tomatoes (halved)
  • Salt and Freshly Ground Pepper
  • 1 lb. Spinach Pappardelle
  • Salt and Freshly Ground Pepper to taste
  • Additional Parmesan Cheese (optional for garnish)


  • Saute the bacon until crisp, drain (leave some of the bacon fat in pan) and set aside
  • Start pot of water for the pasta, bring to boil and cook Pappardelle until al dente
  • Add the tomatoes and heat on medium until the tomatoes begin to brown (about 5 minutes)
  • Add the cream and grated cheese and stir to combine (keep on low heat)
  • Add the bacon pieces and combine with the sauce
  • Season with salt and pepper to taste
  • Serve immediately on warmed plates
  • Garnish with additional Parmesan cheese

(Serves 4)

Inspired by BLT Spaghetti

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